Sponge

4 Eggs
3/4 Cup Castor Sugar
3/4 Cup Custard Powder*
1/4 Cup Cornflour*
1/2 Teaspoon Carb Soda
Vanilla Essence
Pinch of Salt

Separate eggs and beat the whites with a pinch of salt until firm. Add the castor sugar, then egg yolks. Sift in the dry ingredients and fold in well. Cook in a moderate oven for 20 minutes. Stick a metal skewer or knife into the centre - if it comes out clean, the cake is done.

Cool, and dust with icing sugar. Nice filled with jam or lemon-curd and fresh whipped cream.

Note: * For wheat-free diets, make sure to use real cornflour (not wheaten cornflour) and wheat-free custard powder (or extra cornflour and vanilla instead of the custard powder).