FLYAWAY SPONGE ( AN OLDY BUT DEFINATELY GOOD)

Ingredients.......4 eggs, separated, 185gm of castor sugar, 5ml of vanilla extract, 90gm of cornflour, 1 tbs of custard powder, 1 tsp of cream of tartar, 1/2 tsp of bi carb of soda. Preheat your oven to 180 deg C. Grease and lightly sprinkle with fine polenta 2 x 22cm x 6cm deep round pans. Beat the egg whites until soft peaks form. Continue beating the egg whites adding the castor sugar 1 tbs at a time, until the egg whites are stiff and the sugar dissolved. Add the lightly beaten egg yolks one at a time, beat well. Mix all the dry ingredients together until well combined. Now fold the dry ingredient mix into the eggs, 1/3 at a time, until lightly blended. Divide the mixture between the 2 prepared pans. Bake in the preheated oven for 22-24 minutes, or until springy to a gentle touch in the centre. Lay a couple of pages of folded newpaper, then a clean towel onto a wire rack, turn the cakes onto it. Leave to cool. Spread one sponge generously with jam and top with whipped cream. Place the other sponge on top. Sprinkle lightly with icing sugar.