Border-based recipe writer Cathie Lonnie shares her recipe for a family favourite

Feather-light Sponge Cake

Ingredients

• 4 eggs
  
• 3/4 cup caster sugar
• 3/4 cup wheaten cornflour
• 2 tbsp custard powder
• 1 tsp cream of tartar
• 1/2 tsp bicarbonate of soda
• 1/3 cup raspberry jam
• 300ml thickened cream, whipped
  
• Icing sugar for dusting

Method

Preheat the oven to 180 degrees. Grease and flour two 20cm round cake tins.

Beat the eggs and caster sugar in a small bowl with an electric mixer (about eight minutes) until thick, creamy and doubled in volume. Transfer to a large bowl. Gently fold in the triple-sifted dry ingredients.

Divide the batter between the tins and bake for 20 minutes. Immediately turn out the sponges onto a wire rack lined with baking paper to cool.

Sandwich the sponges with jam and cream. Serve dusted with icing sugar.