Easy Egg Sponge

This recipe delivers a superb crisp fresh sponge to decorate with strawberries and cream for afternoon tea.

Ingredients make 1 x 400 gram sponge

100 g plain white flour

15 g corn flour

4 eggs (200g)

50 g caster sugar

50 g melted butter

Method

Preheat the oven to 160° C normal bake. Grease and line a 20 cm round cake tin with baking paper. Sift flour and corn flour together in a bowl. Place eggs and caster sugar in a mixing bowl and whisk on high speed for approx. 10 minutes until a thick and pale mixture is achieved. Fold in the sifted flours with a spoon and then mix the melted butter gently in until evenly mixed. Pour the mixture evenly into the prepared tin and bake in the oven for approx. 30 minutes. Turn out on a wire and leave to cool. Store covered in the fridge.

Note: Turn the sponge upside sown a piece of baking paper straight away from the oven and leave the sponge covered with the tin which will trap the steam in the sponge to make it nice and soft.