Line two 20cm/8” round cake tins with parchment and oil the edges. Pre-heat the oven.
Break the eggs into a bowl, add the sugar and beat until thickened.
Sieve the flour into the bowl adding any bran left in the sieve, and gently fold this in with a metal spoon.
Divide the mixture between the prepared tins.
Bake for 10-12 minutes.
Turn out the cakes onto a rack and remove the paper.
Sandwich the cold cakes together with chocolate spread.
20cm/8” round cake tins
220˚C, Fan 200˚C, 425˚F, Gas 7
I didn't eat it myself but I made it for a friend and she said it was DE-licious. It was lovely and spongy and kept its shape perfecrly. Very easy to make. Next time Ill add some flavouring to the sponge and perhaps use jam. Very versatile.