VINTAGE VICTORIA SPONGE CAKE (2 )

There are many different versions of the Victoria sponge , this is my favourite as it is light and airy .( If you omit the plain flour , it is also gluten free .) Ingredients ......2 tbs of chilled water , 3/4 cup of castor sugar , 4 eggs separated , 1 and 1/2 cups of cornflour , 1 tbs of plain flour ( optional ), 1 tsp of baking powder ,1 tsp of vanilla extract , whipped cream and jam for the filling , icing sugar for dusting . First preheat your oven to 180 deg C . Lightly grease and sprinkle with flour( plain flour or fine polenta ) 2 x 20cm round cake pans . Please follow the following steps carefully . Warm the water and sugar in a saucepan. Beat the eggs whites until stiff in the bowl of your electric mixer . Add the sugar mixture and beat well . Add the beaten egg yolks a little at a time , beating until thick . Now use a whisk attachment to incorporate the combined flour , cornflour and baking powder and vanilla extract . Pour the batter evenly between the prepared pans and bake in the preheated oven intil risen and when tested with a skewer , the skewer comes out clean , let sit in the pans for 5 minutes and then turn out to a wire rack to cool completely . Fil the sponge with whipped cream and a layer of jam ( strawberry or raspberry ) .