Ingredients 4 room temperature eggs
2/3 cup castor sugar
1/2 tsp cream of tartar
1/3 cup cornflour
2/3 cup SR flour
1 tsp vanilla paste
Preheat oven to 180 degrees fan-forced.
Triple-sift flours to combine them, remove any lumps and aerate.
Beat eggs with electric mixer in a small, clean bowl. it is important that the equipment is clean and dry, the eggs are at room temperature and the bowl is small to ensure that the eggs fluff up nicely.
Beat until they're thick and creamy, add sifted cream of tartar and beat in. do not over-beat, or the bubbles will dissipate and you will have a flat sponge.
Gradually beat in the sugar, making sure it's dissolved between additions.
Add vanilla paste, and then sift flours into the egg mixture, and carefully fold mixture to combine. This is very important; you want the eggs to stay fluffy and any heavy beating at this point will make the bubbles deflate.
Pour into prepared tin(s), bake for 30 minutes, or until top of cake springs back when lightly touched.
Allow to cool in tins. when completely cooled, turn out and serve with fresh whipped cream, jam and fresh fruit.