Ciss’s sponge cake

“This is my mother’s recipe. For my wedding to Fred in 1938, my mother made a four-tier wedding cake and my Aunty Muriel made 25 of these sponges – all beaten by hand and cooked in our family’s range oven. They were all needed – the whole of Weymouth came!” - Dulcie

INGREDIENTS

4 eggs, separated

170g caster sugar

1 tablespoon water

1 tablespoon cornflour

1 dessertspoon flour

2 teaspoons baking powder

pinch salt

1 teaspoon vanilla essence

METHOD

Using an electric beater, beat egg whites stiffly. Heat sugar and water in pot until boiling, stirring continuously. Add to egg whites and beat, then add yolks and vanilla.

Reduce beater speed and add sifted cornflour, flour, baking powder and salt a little at a time.

Bake in moderate oven about 20 minutes at 160°C.

NOTE

Yes, those are the right quantities of ingredients!

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