About this recipe:This is sponge as you expect it to be. Not buttery and heavy, but fluffy. Not too strong in flavour (so the cream and jam can shine) and cuts lovely. Use 2 x 20cm tins for height, or one larger 22cm tin if you want a bigger cake (and will need to slice it half yourself if jamming and creaming the middle).
2 tablespoons cold water
4 eggs, separated
200g cornflour, sieved
2 tablespoons self-raising flour, sieved
1 tsp vanilla extract
Your choice of whipped cream to fill (lovely if flavoured with vanilla)
Your choice of jam to fill (I love jam with big bits of fruit to bite into)
Icing sugar, to dust cake
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat the oven to 200 C / 180 Fan / Gas 6. Lightly grease and flour your tins.
Starting cold, slowly warm the sugar and water in a saucepan. Whilst it's warming, beat your egg whites until they are stiff. Add the sugar mixture and beat well. Continue to beat as you add the egg yolks one at a time, ensuring that they are well beaten in before the next. Lastly beat in the flours and vanilla until you have a smooth, thick yet airy batter.
Pour into your prepared tins, and bake for 25 mins (if you are using the larger tin, it may require 30mins. If you find the top is browning a little quickly, simply top with a sheet of foil). Cake is cooked when springy to the touch, and cake is pulling away from sides of tin. Once cake is out of oven, drop onto your counter to remove any excess air (my friend showed me this, and in this cake it results in a very fluffy, dense sponge - don't be afraid!). Cool in the tin for 15 mins, then remove to cool on cake rack.
Top one cake with jam followed by cream, then place other cake on top. If making a larger cake, either slice in half to fill, or for speed and ease, jam and cream the top! Dust icing sugar over the top and enjoy!