Light Wholemeal Sponge Sandwich


  • 3 eggs
  • 75g caster sugar
  • 100g Doves Farm Organic Stoneground Self Raising Wholemeal Flour
  • 3 tbsp chocolate spread


  1. Line two 20cm/8” round cake tins with parchment and oil the edges. Pre-heat the oven.
  2. Break the eggs into a bowl, add the sugar and beat until thickened.
  3. Sieve the flour into the bowl adding any bran left in the sieve, and gently fold this in with a metal spoon.
  4. Divide the mixture between the prepared tins.
  5. Bake for 10-12 minutes.
  6. Turn out the cakes onto a rack and remove the paper.
  7. Sandwich the cold cakes together with chocolate spread.