Fielders Famous Sponge Cake

Ingredients 3 eggs (separated) - I use 4 and they must be at room temperature pinch salt (very important) teaspoon vanilla essence cup castor sugar 2/3 cup cornflour 1 slightly rounded tablespoon plain flour 1 level teaspoon baking powder

Method Pre-heat oven to 190C. Line base of tin with baking paper, spray with cooking oil and dust with cornflour. Beat egg whites with salt until soft peaks form. Gradually beat in sugar, a little at a time, then continue beating until stiff. Add egg yolks and vanilla essence, beat until combined. Sift together 3 times cornflour, plain flour and baking powder, then add to egg mixture. Carefully and lightly fold mixture together using a wooden spoon or spatula. Do not stir. Divide batter evenly between two greased and lightly floured 20cm round sandwich pans (or one rectangle pan!) and bake 18-20 minutes. Cake is cooked when light golden brown and just starting to leave sides of tin. Doesnt seem to hurt to take it out a tiny bit early as it seems to keep cooking a little bit out of the oven. Remove from tin and peel back paper immediately. I like to put a tea towel over the cake rack and prop it up high off the bench so the cake doesnt get rack marks or sweat. You can then fold the tea towel up over the sides of the cake to keep it soft.