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1
Pre-heat the oven to 190C (180C Fan Forced), 370F. Grease and lightly flour two 18cm (7-inch) round cake tins.
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2
Separate the eggs, placing the whites in the bowl of an electric mixer, set aside the yolks.
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3
Beat the egg whites until stiff. When stiff, continue to beat while gradually adding the sugar. Once all the sugar is added add the egg yolks one at a time, while still beating. Finally add the vanilla essence and beat until the mixture resembles thick cream. Turn off mixer and remove mixing bowl.
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4
Sift the flour, cornflour and baking powder (and cocoa powder if you want to make a chocolate cake) over the top of the egg and sugar mixture and using a large metal serving spoon very gently fold the flour into the egg mixture until combined, being careful not to over-mix.
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5
If the mixture is too thick, add the water and fold in. (If making the chocolate sponge version, 2 Tablespoons of water may be required).
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6
Divide the mixture evenly between the two tins and place into pre-heated oven for 15-20 minutes. The cakes should be done when they spring back in the middle when lightly pressed.
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7
Turn onto a wire rack to cool, turning the cakes right side up so that they do not mark.
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8
Options for serving:
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9
Fill with whipped cream (1 cup cream, before whipping) and jam (jelly) or fresh fruit (Strawberries, Mango, Berries, Passionfruit). Dust top with icing sugar and more fruit.
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10
Fill with lemon curd and top with simple lemon icing (Lemon juice, Icing sugar and water).
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11
Fill with coffee infused whipped cream and shaved chocolate and top with a mixture of sifted icing sugar and cocoa.
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12
For Chocolate Sponge variation:
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13
Fill with whipped cream and shaved chocolate, top with melted chocolate icing (melt 1 block of chocolate with 1/2 cup cream and stir till melted).
