4 eggs; 1 teacupful of sugar, 1 teacupful of self-raising flour. Separate the yolks from the whites of the eggs. Beat the yolks of the eggs and sugar together until thick and creamy. Whip the whites of eggs to a stiff froth, and add them by degrees to the yolks. Beat the mixture steadily for a quarter of an hour after the whites are added. Sift the flour, adding just a pinch of salt. Add the flour lightly to the eggs, mixing it by turning it over and over with a fork, but not beating or stirring. When the flour is all in pour the mixture quickly into prepared tins, and bake in a fairly hot oven for about 15 minutes. Turn out on a cake-stand or on several thicknesses of tea-towel. The filling should not he spread on the cake until the cake is cold, but if a glazed icing is to be used it will have a better surface if spread on the top half of the cake while the cake is still hot.