- 4 medium to large eggs, at room temperature
- ¾ cup castor sugar
- ¾ cup cornflour
- 1 tablespoon custard powder
- ¼ teaspoon baking soda
- 1 teaspoon cream of tartar
The cake works best baked in 2 small tins rather than 1 large. Grease and line 2 x 20cm springform cake tins. Pre heat the oven to moderate (170°C - 180°C).
Separate the eggs, placing the whites into a mixing bowl. With an electric mixer, beat the whites on high for 2 minutes then gradually add the sugar, while beating on high, for another minute. Add the egg yolks and beat for a further ½ minute.
Sift the remaining dry ingredients 3 times and fold them into the egg mixture (I cheat and do this with the beaters on low).
Place equal quantities of the mixture into the tins and bake for 25 minutes.
When cool, sandwich the sponge with your favourite jam, fresh strawberries and whipped cream then dust the top with icing sugar.
Katrina’s Note: Aunty Judy (Judy Williams from Bairnsdale) has won many “Best of the Show” awards with this sponge cake recipe. It always looks impressive and is flavoursome and moist.