Custard Sponge Cake

Ingredients

4 eggs, separated

1 tsp vanilla essence

3/4 cup caster sugar

1/2 tsp bicarb soda

1 tsp cream of tartar

3/4 cup cornflour

1 tb custard powder

2 tb hot water

Pinch of salt

Method:

Preheat oven to 180 degrees c

Grease 2 x round or ring cake tins, dust them with  a mixture of 1 tb icing sugar and 1 tb cornflour, set aside.

Whip egg whites until they form stiff peaks, add caster sugar.  Set aside

In a jug, mix egg yolks with vanilla - fold through the egg whites.

Sift cornflour, custard powder, cream of tartar, bicarb soda and salt into another bowl.

Sift a second time directly into the wet ingredients, stir well.

Add warm water and stir again - it will froth up a bit

Pour into your tins, place in the oven on a middle shelf for about 20 minutes or until the sides of the cake separate from the tin.  Try not to open the oven whilst it cooks  - it can make the cake deflate....

When done, remove and allow to cool for a few minutes then turn out onto a cake rack to cool completely

Decorate your lower half by spreading with jam and/or fresh fruit, top with cream and place your top layer on

Ice with cream or leave to eat!  I covered mine in strawberries and dusted with icing sugar, but be creative or go traditional, make it yours!