Surprisingly good sponge!

I am not sure what prompted it but I recently became interested in trying to cook a sponge cake. Recipes like this one spark memories of learning to cook in my Intermediate School cooking classes. (equivalent of year 5-6 although we had a school that taught these years separate to primary and high school) In class we were taught several different methods for cooking eggs, we started with poaching and moved onto lemon meringue pie, queen cakes and souffles. I must look up my old reports to see who my teacher was and how i was graded (I bet I'll find a comment on how I talked too much or was easily distracted!) I found this sponge recipe on the internet and doubled it to make the enormous stake pictured. The kids enjoyed triple sifting the cornflour not to mentiondevouring the one i made for Vito's birthday. The are eating it like cats or dogs (one of there favorite pass times) because it was too big a piece for them to pick up. However i must find an alternative to the whipped cream, while tasting so good at 45% fat it has got to be bad, bad, bad!!!

Ingredients

2 eggs, separated 
½ cup cornflour 
⅓ cup caster sugar 
½ teaspoon bicarbonate of soda 
¼ teaspoon cream of tartar

Method

Preheat oven to 180°C.

Beat the whites until stiff then slowly add the sugar.

Add the yolks and beat well.

Sift the cornflour, bicarbonate of soda and cream of tartar together 3 times.

Fold into the mixture with a metal spoon.

Pour into a greased 20 cm pan and cook for 20 minutes.

Recipe notes

For a chocolate sponge, add 1 and half tablespoons of cocoa to the cornflour mix. Alternati

vely use a gluten free cornflour. The sponge will still rise perfectly every time.