My Never Fail Sponge

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 6 ounces sugar
• 2 tablespoons water
• 4 eggs
• 6 ounces cornflour
• 1 teaspoon flour (heaped)
• 2 teaspoons baking powder (level)

Recipe

• 1 grease and flour 2 deep 8" sponge tins.
• 2 separate the eggs.
• 3 boil together the sugar and water until sugar has dissolved.
• 4 beat egg whites until they are stiff with an electric beater then add the water and sugar mixture.
• 5 beat well and then add egg yolks one at a time beating each in well.
• 6 sift together the cornflour, flour and baking powder.
• 7 fold into the egg mixture with a metal spoon as lightly as possible.
• 8 divide mixture equally between the tins and bake at 375'f for 20 minutes approximately.
• 9 remove from oven when sponges spring back when pressed lightly with finger.
• 10 cool in tins 5mins before turning onto racks to cool completely.
• 11 join together with freshly whipped cream which has been flavoured with vanilla essence and a little sugar.
• 12 sift a little icing sugar on top & serve.
• 13 or leave as 2 halves and spread whipped cream on top of each and sprinkle with jelly crystals or decorate with some fresh fruit or shavings of chocolate.