My Never Fail Sponge

Recipe by Jen T
READY IN: 30mins
SERVES: 8-16




  • Grease and flour 2 deep 8" sponge tins.
  • Separate the eggs.
  • Boil together the sugar and water until sugar has dissolved.
  • Beat egg whites until they are stiff with an electric beater then add the water and sugar mixture.
  • Beat well and then add egg yolks one at a time beating each in well.
  • Sift together the cornflour, flour and baking powder.
  • Fold into the egg mixture with a metal spoon as lightly as possible.
  • Divide mixture equally between the tins and bake at 375'F for 20 minutes approximately.
  • Remove from oven when sponges spring back when pressed lightly with finger.
  • Cool in tins 5mins before turning onto racks to cool completely.
  • Join together with freshly whipped cream which has been flavoured with vanilla essence and a little sugar.
  • Sift a little icing sugar on top & serve.
  • OR leave as 2 halves and spread whipped cream on top of each and sprinkle with jelly crystals or decorate with some fresh fruit or shavings of chocolate.