I don't often make sponge cakes but I was in the mood to have something a little light and it works a treat with a cup of tea.
Simple Sponge Cake
165 grams white sugar
100 grams cornflour (wheaten)
30 grams custard powder
1/2 tsp bicarb
jam of choice
Preheat oven to 180 degC.
Grease two 20cm round cake tins.
Beat eggs and sugar for about 10 minutes until thick and creamy and the sugar has dissolved.
Sift the dry ingredients twice and then sift over the eggy mixture. Fold gently until combined.
Divide mixture between the two cake tins and bake for about 20 to 25 minutes.Turn cakes out onto a clean tea towel and allow to cool.
Sandwich the cooled cakes together with jam and cream.
Dust with icing sugar and enjoy.
I'm sure it would be better to use caster sugar but I usually don't have it at hand and regular white sugar seems to work just fine for me.