This sponge makes a light, buttery base for tea cakes and slab cakes — the kind that get cut into dinosaurs or ladybugs for kids’ birthday parties. I often split it in half and fill it with crème pâtissière and whipped cream, then hand it over to my kids to pour chocolate on top and finish with a scatter of lollies that thoroughly offend my sensibilities.

method

Preheat the oven to 180°C (350°F). Grease a 23 cm (9 inch) round cake tin and line the base and sides with baking paper, allowing it to extend about 2.5 cm (1 inch) above the rim.

Crack the eggs into the bowl of an electric mixer fitted with a whisk attachment. Add the sugar and vanilla and whisk on high speed for 5–6 minutes, or until very thick and pale.

Sift the flour and cornflour together. Using your hand or a large spoon, gently fold in half of the flour mixture, then fold in the remaining flour, working quickly and carefully.

Place the melted butter in a large bowl. Fold in a small amount of the egg mixture to loosen it, then gently fold in the remaining egg mixture, taking care not to knock out too much air. Spoon the batter into the prepared tin and smooth the top.

Bake for 40–45 minutes, or until the cake springs back when gently pressed.

Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

note

Store in an airtight container at room temperature for up to 5 days.