OK it’s not so pretty to look at but it tasted delicious!

Dot’s Sponge

5 Eggs at room temperature

¾ of a Cup of castor sugar

¾ Cup of Kream cornflour

½ Teaspoon of Bi-Carb Soda

½ Teaspoon of Baking Soda

3 Teaspoons of Plain flour

1 Teaspoon of Self raising flour

1. Grease 2 deep 20cm round cake tins and line the bases with baking paper and preheat oven to 180C.
2. Sift Cornflour, Plain and Self raising flours with Bi-Carb soda and baking powder together three times.
3. With an electric mixer beat eggs and gradually add caster sugar, continue beating on medium/high for about six minutes.
4. Gradually add flour mixture and gently fold in with a metal spoon until just combined.
5. Divide mixture evenly between the two cake tins and bake for 20 – 25 minutes or until cakes start to shrink away from the sides of the tin.  Do not open the door during the cooking process or the cakes will sink in the middle.  Cool in the tins for 5 minutes then turn out on to wire racks to cool completely.
6. Sandwich the two cakes together with whipped cream and raspberry jam and top with passionfruit icing made from about 1 ½ cups pure icing sugar mixed with 2 -3 tablespoons of tinned passionfruit pulp.