A Recipe From Allington W.I.
Contributed by: Gill Towers.
175g(6oz) self raising flour
175g(6oz) soft margarine
175g(6oz) caster sugar
2 Tbsp warm water
Place the margarine and sugar in a food processor and leave for a little while if straight from the fridge.
Add the flour and then the eggs and water.
Put the lid on the processor.
Whisk all together at the highest speed for 20 secs. (I stop after 10secs to push down any ingredients that are stuck on the side of the bowl and then whisk for another 10 secs.)
Divide the mixture between two 7 inch sandwich tins and cook for about 17 to 20 minutes at 180 °C or 160°C fan or until well risen, golden and firm to the touch. (Ovens vary)
When cooked remove from tins immediately and cool on a rack.
When cool sandwich together with buttercream and/or jam.
Enjoy with a hot cup of tea or coffee.