Then one day I saw this recipe in a Delicious Magazine, and thought I would give it a go. Most of the work is done by the electric mixer, you just have to sit and wait, it couldn't be easier.
What was the result, a high and very soft sponge, beware if you go to slice it in half to fill it that you don't squash the cake that's how light it is.
This recipe is even higher and lighter if you use fresh ducks eggs.
3 eggs, 3/4 cup caster sugar, 3/4 cup cornflour, 1 dessertspoon self raising flour, 1/2 tsp cream of tartar, 1/2 tsp bi-carb of soda
Preheat oven 180.c . Grease and line a 20cm spingform tin.
Crack the eggs in the mixer bowl, beat on higher for 10 minutes until light and fluffy. Gradually add the caster sugar and beat for a further 5 minutes, until thick and pale.
Sift together the flours, bi-carb & cream of tartar. Use a large metal spoon or knife gently fold in the flours.
Pour into the prepared tin. Bake 15 - 20 minutes or until golden brown and skewer inserted comes out clean. Remove from the oven, beware the top can deflate a little. Leave for 5 minutes then carefully remove from the tin. Cool on a wire cake rack.
Fill with cream, lemon curd or fruit. The choice is yours you can top it any way you want. I generally dust it with icing sugar.
Now give this recipe a go as you can see all of the work is done by the beaters, and you won't fail to impress your guests when you serve this up to them.