Ingredients:
6 ounces sugar
2 tablespoons water
4 eggs
6 ounces cornflour
1 teaspoon flour ( heaped)
2 teaspoons baking powder ( level)
Directions:
Grease and flour 2 deep 8″ sponge tins.
Separate the eggs.
Boil together the sugar and water until sugar has dissolved.
Beat egg whites until they are stiff with an electric beater then add the water and sugar mixture.
Beat well and then add egg yolks one at a time beating each in well.
Sift together the cornflour, flour and baking powder.
Fold into the egg mixture with a metal spoon as lightly as possible.
Divide mixture equally between the tins and bake at 375’F for 20 minutes approximately.
Remove from oven when sponges spring back when pressed lightly with finger.
Cool in tins 5mins before turning onto racks to cool completely.
Join together with freshly whipped cream which has been flavoured with vanilla essence and a little sugar.
Sift a little icing sugar on top & serve.
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.
Servings: 8-16
Time preparation: 10 min.
Time total: 30 min.