You'll need a kitchen scale to achieve the correct ratio of ingredients for this recipe. Found in Mrs. Beeton's Book of Household Management, a famous book of domestic advice and recipes from Victorian England, here is the immensely popular technique:
• 4 eggs
• white sugar
Weigh 4 eggs, and take note of the weight.
Weigh out the same amount each of sugar, butter and flour. Cream the butter and sugar, then gradually add the eggs along with a pinch of salt. Fold in the flour a bit at a time. If the mixture starts to get too dry, add a few tablespoons of warm water then continue folding.
Divide in two pans lined with parchment paper, bake for 25 minutes at 325 F. When cool, sandwich with raspberry jam.
Enjoy alone, listening to Schubert.
To read Tejal Rao's post about the origins of this cake during Queen Victoria's reign, click here.
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