Sponge Cake

• 4 (59g) eggs, at room temperature
• ⅔ cup CSR Caster Sugar
• ⅔ cup White Wings Self Raising Flour
• ⅓ cup White Wings Cornflour

To decorate:

• Strawberry jam
• Whipped cream
• CSR Icing Sugar

1. Preheat oven to 180ºC. Grease two 20cm diameter round cake pans and line base with non-stick baking paper, then lightly grease the paper.
2. Place eggs and sugar in the large bowl of an electric mixer. Beat on a medium/high speed for 7 minutes.
3. Meanwhile, sift the flour and cornflour together 3 times. Sprinkle over the egg mixture. Gently fold together with a large metal spoon until just combined. Pour into prepared pans and bake 15 to 20 minutes or until cooked. Cool in pan for 5 minutes, then turn onto a cake cooler lined with non-stick baking paper.
4. Sandwich cooled sponges with jam, halved strawberries and whipped cream. Dust top with icing sugar.