Chocolate sponge

4 eggs
175g (6oz) sugar
130g (4 1/2oz) flour
1 tbsp cornflour
1 tsp baking soda
2 tsp cream of tartar
2 tbsp butter
1 tbsp milk
1 1/2 tbsp cocoa

Heat the butter and milk in a saucepan. In a cup mix the cocoa with 3 tablespoons of water and add this to the mixture in the saucepan. Bring all to boiling point.
Beat eggs and sugar until light and fluffy. Sift in flour, cornflour, cream of tartar and baking soda. Stir with a wooden spoon until mixed. Then add the mixture from the saucepan. Place in 2 x 20cm (8″) round tins ad bake in oven at 190C (375F) for 20 minutes.
Sandwich together with whipped cream (when sponges are cooled)