Sponge cake

Ingredients :-

• 2 eggs • 1/3 cup (75g) sugar • 1/4 cup (60ml) milk • 30g unsalted butter • 2/3 cup (100g) self-raising

flour • 1 1/2 tbs cornflour • 1/2 tsp cream of tartar

•

Preheat the oven to 180°C and grease and line a 20cm x 30cm lamington pan with baking paper.

Beat the eggs with electric beaters for 5 minutes or until thick and pale. Gradually add the sugar, beating constantly, until dissolved. Set aside.

Combine the milk and butter in a saucepan over low heat, stirring until the butter has melted. Remove from heat and set aside to cool slightly.

Sift the flours and cream of tartar into a bowl. Fold half the flour mixture into the egg mixture, then fold in the milk mixture. Fold in the remaining flour mixture, then pour the batter into the prepared pan. Bake for 10-12 minutes until lightly golden and firm to the touch.

Cool the sponge cake in the pan for 5 minutes, then invert on a wire rack and allow