225g flour
1 tsp baking powder
1 tbsp cornflour
50g butter
85ml milk (10 tbsp)
4 lge eggs (preferably free range)
225g sugar
Well grease the sides and line the bottom of 2 x 20cm round tins.
Sift dry ingreds 3 times in a bowl.
Melt butter and milk together.
Beat eggs and sugar for 15 mins.
Beat butter and milk into the eggs.
Then beat in the flours with the mixer.
Place mixture in the tins evenly. Bang on the bench to remove air bubbles.
Bake 200C 17 mins.
Leave 5 mins.
Drop tins onto the bench before taking sponge out of tins, turning the cakes onto a wire rack covered with a clean teatowel, carefully invert so that tops of cakes are uppermost.
Serve sponges sandwiched together with strawberry jam and whipped cream, lightly dust with sifted icing sugar.
Other options:
Strawberry cream cake – fill with strawberries and cream
Custard cake – fill with custard and cream
The recipe originally stated folding in the milk, butter and flours, but this has been adapted as the results I found were more successful beating in, and easier too.