Sponge Cake

Yield 1 x 9-inch round

Ingredients
1/3 C flour
1/3 C S.R. flour
2 T cornflour
3/4 C sugar
6 eggs, room temperature, separated
1/2 t cream of tartar
2 T butter, melted

Method

1. Grease cake tin and line base with baking paper. Sift flours at least three times. Preheat oven to 170 degrees.
2. Beat egg yolks and 1/2 C sugar until thick and glossy. Gently blend in butter to mix thoroughly.
3. In a separate bowl, beat egg whites whilst gradually adding remaining 1/2 C sugar and cream of tartar until peaks form.
4. Gradually sift flour mixture over egg yolk mixture until combined well.
5. Gently fold in egg whites into egg yolk mixture until incorporated thoroughly.
6. Pour the batter into cake tin and bake for 30-40 minutes. Cake should spring back lightly when touched.
7. Let cool in open with door ajar for 15 minutes before cooling completely and cut into 2 or 3 layers.

Consider baking this cake in two separate tins.