Sponge Cake Recipe

• 4 eggs
• ¾ cup of castor sugar
• 2/3 cup of plain flour
• 1/3 cup of cornflour
• 1 teaspoon of baking powder

Preheat oven to 170°C, 340°F or gas mark 3½. Break the eggs into a mixing bowl and beat with an electric beater until thick and creamy (around 5 to 8 minutes). When you run a spoon through the mixture, the mark shouldn't disappear. Gradually beat in the sugar until fully dissolved. Sift the dry ingredients repeatedly into a separate bowl to ensure that they are thoroughly mixed. Lightly and quickly fold the dry ingredients in with the eggs and sugar using a metal spoon ensuring that the airy sponge mixture is not broken down, but also that the flour is properly mixed in. Pour evenly into two well-greased and lined 20 cm / 8 inch round cake tins. Bake for 20 to 25 minutes. The cake is cooked when it shrinks slightly away from the side of the tins. Turn out of each tin onto a cake rack immediately.

Fill with cream, or buttercream icing, and top with your favourite fruits, and/or grated chocolate.

Variations:
Chocolate - take out 2 tablespoons of flour and add 2 tablespoons of cocoa.
Coffee - add 3 teaspoons of instant coffee dissolved in a little hot water.