BROWN SUGAR SPONGE

Ingredients.......4 eggs lightly beaten, 165gm of firmly packed dark brown sugar, 150gm of wheaten cornflour ( cornstarch), 1 tsp of cream of tartar, 1/2 tsp of bi carbonate of soda, 300ml of heavy cream. Preheat your oven to 180 deg C. Grease 2 round cake pans 22cm ( 9") deep. Beat together the eggs and brown sugar together in a large bowl with your electric beaters until thick and creamy. Mix together the cornflour, cream of tartar and bi crb of soda, Now sift the dry mixture over the egg mixture and gently fold in . Divide the batter between the two pans. Bake the cakes in the preheated oven for about 18 minutes or until risen and golden, check with a skewer inserted comes out clean. Beat the cream in a medium bowl with electric beaters until firm peaks form. Place one sponge on a serving plate, spread with half the cream. Top with the remaining sponge and spread with remaining cream mixture. N.B....Filled sponge is best eaten the day it is made. Unfilled sponge can be frozen for upto 2 months.