Never Fail Sponge

If you follow this recipe exactly then you can be assured that this sponge will always turn out beautifully. Every cake stall that my mum and myself were involved in, we always made up heaps of these sponges and they always sold out before anything else.

PREPARATION:
3 eggs
1 teaspoon honey
3/4 cup sugar
3/4 cup cornflour
1 tablespoon custard powder
1 teaspoon cream of tartar
1/2 teaspoon bi carb soda

METHOD:

Preheat oven to 180C or 170C for fan forced oven.
Separate whites from yolks of eggs. Put whites in large mixing bowl and beat thoroughly until stiff. Add honey and then sugar gradually and beat well. Add yolks, one at a time and beat till thick and creamy. Sift dry ingredients together and add half to mixture by folding in gently with a knife. Add the remaining half and fold it in with a knife. Grease 2 sandwich cake tins with little butter and sprinkle some cornflour over and gently shake around tins. Pour in mixture and swirl the tins around a little to disperse mixture evenly. Do not spread over with a spoon or knife as this presses the air out. You want it to stay light when it it is cooked. Place in middle shelf of oven and bake for approx 20 minutes. Do not open the oven door while cooking as this will cause the sponges to drop.
Spread some strawberry or favourite jam over the top of both sponges and then top with whipped cream and some fruit such as strawberries or bananas on top to decorate.
These are able to freeze and will keep indefinitely in the freezer.