Georgina Adamson

Nothing nicer than a slice of fluffy sponge cake with cream and fresh summer
fruits. Replace flour with Gluten Free alternative. Quick and easy to ‘whip up’.

4 eggs separated (fresh from local chooks, so much nicer). Take out of the fridge
earlier to reach room temperature.
¾ cup caster sugar
1/3 cup each plain, SR and cornflour.
½ tsp baking powder (or use GF alternative)
½ tsp vanilla paste

Beat egg white till soft peaks and slowly fold in caster sugar. When well incorporated add egg yolks one at a time, then vanilla.
Remove beaters, sift in the flours then fold gently together.
Lastly add a tablespoon of hot water to the mix and fold in.
Prepare your preferred tin with cooking spray and baking paper and spoon in the mixture. Tap the tin slightly to evenly distribute the mixture.
Bake in a pre-heated oven, medium-hot, for approximately 20-25 minutes. The cake should have risen and be a pale golden colour and come away slightly from the side of the tin.
Do the skewer test to see if cooked though.
Leave to cool in the tin then turn onto a rack.
Fill/top with cream and fresh summer fruit. Passionfruit is my favourite at the moment.