Sponge cake

Ingredients (serves 8)
4 eggs
3/4 cup caster sugar
3/4 cup self-raising flour
1/3 cup cornflour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1/2 cup mango, passionfruit and pineapple conserve
3/4 cup Dairy Farmers thickened cream, whipped
icing sugar mixture, to serve

Method
Preheat oven to 180°C/160°C fan-forced. Grease two 6cm-deep, 20cm round cake pans. Sprinkle with flour.
Place eggs and caster sugar in a medium bowl. Using an electric mixer, beat on high speed for 10 minutes or until thick and creamy and sugar dissolved. Transfer to a large bowl.
Using a large metal spoon, fold in sifted flours, cream of tartar and bicarbonate of soda (see note). Divide mixture between prepared pans. Bake for 20 to 25 minutes or until sponge springs back when lightly touched. Line a wire rack with baking paper. Turn sponges, top-side up, on wire racks to cool.
Place 1 sponge on a plate. Spread with conserve and cream. Top with remaining sponge. Dust with icing sugar. Serve.

Notes & tips
Sift flours, cream of tartar and bicarbonate of soda together 3 times before adding to eggs. This will make the cake lighter.
Variation: You could replace the conserve with strawberry jam and 250g hulled and sliced strawberries.
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Super Food Ideas - April 2008, Page 84
Recipe by Liz Macri