3 eggs, separated
1 tsp Baking powder
For the filling
250ml whipped cream
85g fresh fruit, such as sliced strawberries or raspberries
2 tsp icing sugar
Preheat the oven to 180°C/gas 4. Grease and line two round 20cm cake tins.
Beat the yolks and sugar for 2 minutes and blend in the water. Whisk until firm and creamy - this should take about ten minutes or so.
Fold in the flour and baking powder into the cake mixture.
Whip the egg whites until they hold a stiff peak and fold them in to the mixture before spooning into the cake tins.
Bake in a moderate oven for about 20 minutes, until golden and firm to the touch. Turn out and cool on a wire rack, and fill with whipped cream and fresh fruit.
Sieve icing sugar on top before serving.