Casual Cook Natasha Lobban shares her sponge recipe

4 eggs, separated

2/3 cup castor sugar

1 cup corn flour

½ tsp bicarb

1 tsp cream of tartar

salt

1 tbsp vanilla

1 tbsp boiling water

Method:

Set your oven to 190 degrees.

Grease and line your tin – I prefer round springform pans.

Beat egg white until stiff, gradually add sugar and beat well.

Add egg yolks

Sieve all dry ingredients and fold into mix. 

 Remember to check the corn flour beforehand if you want it to be gluten free. 

Add vanilla.

Fold in boiling water.

Put in pan and bake until done (this will depend on the size of your tin and oven).

Cool completely and then cut into at least two layers.

Fill with jam and cream.

I love covering the whole sponge with a layer of cream as well (and this hides imperfections too).