A conventional sponge is made by beating eggs and sugar together vigorously, before adding sifted soft flour. The lightness of the product is based on the air bubbles created when beating the eggs.


3 eggs, separated
¾ cup caster sugar
¾ cup cornflour
1 Tablespoon plain flour
1 teaspoon baking powder
2 teaspoons golden syrup
1 Tablespoon boiling water


Separate egg whites from yolks.
Beat egg whites until stiff.
Add the sugar to the stiff whites and beat until sugar is dissolved.
Add egg yolks and beat again.
Fold in sifted dry ingredients.
Add golden syrup dissolved in boiling water.
Bake in two greased 20cm (8 inch) sponge tins 190°C (375°F) for approximately 20 minutes.
Once cooked leave in tin for 5 minutes before turning out onto a cooling rack.