Birthday sponge cake

Dear Husband had a birthday today so very late in the day after a 6 hour power black out I made him a sponge cake.  The first for our new oven and it worked out OK.

My favourite never fail sponge cake

3 large eggs at room temperature

1/2 cup castor sugar

a dash of vanilla extract

5 level tablespoons of cornflour

3 level dessertspoons of plain flour

1 level teaspoon of baking powder

Heat oven to 190 degrees celcius. Butter and lightly cornflour the sides of two 20cm sponge tins and make baking paper circles for the base.

Separate your eggs, and beat whites until stiff.  Add yolks and beat really well, mix in vanilla extract and then beat in castor sugar in several small additions until it is all dissolved.  Test this by rubbing some mixture between thumb and finger, it will feel gritty if sugar isn't dissolved.  Finally fold in very gently the two flours and the baking powder which have to be sifted.

Divide the mixture into the two sponge tins, don't shake or smooth it down.  Place straight into oven and cook for about 15 minutes. Top will be lightly browned and when touched very lightly with a finger it will spring back up.

Sit the tins gently on a clean tea towel covered wire rack for a few minutes, you will see the sponge deflate and come away from the sides of the tin.  Now invert the tin over onto the tea towel covered wire rack and your sponge will drop out.  If it doesn't run a silicon spatula around the edge gently and then try invert again. Peel the baking paper away and it will cool very quickly.

Whip your cream, spread with your favourite jam on the base sponge and top with cream, add the top layer of sponge and dust with icing sugar. 

Time to eat!  Sponges don't keep well so eat up.