A Foolproof Birthday Cake

This is cake has no butter, so even with lots of lovely whipped cream it still seems so light.


  • 3 eggs
  • 90ml (3fl.oz) water
  • 225g (8oz) sugar
  • 140g (5oz) flour
  • 1 tsp baking powder
  • Filling:
    • 250ml (8fl.oz) whipped cream
    • 85g (3oz) fresh fruit, like sliced strawberries, or raspberries
    • 2 tsp icing sugar


  1. Preheat the oven to 180c/375f
  2. Separate the eggs.
  3. Beat the yolks and sugar for 2 min, blend in water. 
  4. Whisk until firm and creamy, 10 minutes approx. 
  5. Fold in sifted flour and baking powder. 
  6. Beat the egg whites until they hold a stiff peak. 
  7. Fold them in very gently. 
  8. Bake in two greased and floured 20cm (8in) sandwich tins for 20 min approx. 
  9. Cool on a wire rack and fill with whipped cream and fresh fruit and sift icing sugar on top before serving.

**NOTE I have made this before , with just one 20cm spring form tin , cook it at 180’c for about 35 minutes , or until the centre feels firm to the touch; I also put a sheet of tin foil on top of the cake and turned it down to 170’c after 20 minutes.