INGREDIENTS
- 2 eggs
- 75g caster sugar
- 75g self-raising flour
- 18g cornflour
- 13g soft butter, chopped
- 40ml boiling water
- Optional 20g cocoa powder
Method
1. Preheat the oven to 180°C (160°C fan-forced). Grease and flour a pan, line base with baking paper.
2. Beat the eggs in a small bowl with an electric mixer until light in colour. Gradually add the sugar; beat for about 8 minutes or until the mixture is thick.
3. Sift the flour and cornflour together three times.
4. Combine butter and boiling water in a small heatproof bowl.
5. Transfer the egg mixture to a large bowl. Sift the flour mixture over the egg mixture; using a balloon whisk or a large metal spoon, gently fold the flour into the egg mixture, then fold in the butter mixture.
6. Pour mixture into prepared pan. Bake in a moderate oven for about 25 minutes or until sponge springs back when touched lightly in the centre and comes away from side of pan. Turn cake onto a wire rack to cool.