Recipe and picture from www.taste.com.au
Ingredients (serves 6)
4 eggs, at room temperature
3/4 cup caster sugar
1 cup plain flour
2 tablespoons cocoa powder
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1/2 cup milk
1 teaspoon butter
raspberry jam, thickened cream and icing sugar, to serve
Method
1. Preheat oven to 200°C. Brush two 18cm (base) sandwich cake pans with melted butter. Sprinkle 1 teaspoon cornflour over each (see note). Shake pans well to coat and tap out excess. Line bases with baking paper.
2. Using an electric mixer, beat eggs on high speed until thick. Add caster sugar, 1 tablespoon at a time, beating constantly until pale and thick. Meanwhile, discard 2 tablespoons of the flour. Sift remaining flour, cocoa powder, cream of tartar and bicarbonate of soda together 3 times (this will result in a very light batter). Sift flour mixture again over egg mixture. Using a large metal spoon, gently fold together until almost combined.
3. Heat milk and butter in a small saucepan over medium-high heat until milk is warm and butter has melted. Pour mixture down the side of bowl and fold into sponge mixture until combined. Spread batter evenly between pans. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pans for 5 minutes. Turn onto a wire rack to cool completely.
4. Place 1 sponge on a plate. Spread with jam and cream. Top with remaining sponge. Dust with icing sugar. Serve.
Notes & tips
Note: Lining the cake pans with butter and cornflour will give the sponge a crisp crust.
Hint: If you prefer a plain sponge, omit the cocoa powder. Use 1 full cup of plain flour.
Winner's tip: I like to use the freshest eggs possible for a light, fluffy sponge.
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