Light and lovely tasting sponge how it is supposed to be. Fill with cream and jam and dust with icing sugar on top. Or be a little traditional and ice the top and feather it with some colored icing by dragging a skewer through the lines. Either way it won't last long. And I am yet to have this recipe not work for me. I have had it since I was in school.
Preheat oven to 190 degrees C and line two 18cm round cake tins with baking paper.
In a 1/2 cup measure, combine cornflour, cream of tartar and bicarb soda. Fill the remaining up with plain flour (about 1/4 cup). Sift ingredients into a bowl.
In an electric mixer or with a hand-held one, beat eggs to a froth. Gradually add sugar while beating until batter is the consistency of thick cream and you can make figure-eights on the surface.
Carefully fold half of the flour mixture into the egg mixture with a metal spoon. When just combined fold in other half of the flour.
Divide the mixture evenly between the prepared cake tins. Bake for 15-20 minutes until elastic to the touch and the cake shrinks slightly away from the edge of the tins. Turn onto a cake cooler and peel off baking paper.
When cool decorate one half with cream and jam, top with other half of cake and dust with icing sugar, or else ice as preferred.
If you are making this with eggs from your own hens it's best to use eggs that are older than a day old. It makes the eggs beat up better.