Featherlight sponge This recipe is not my own, and in fact I'm probably breaching copyright by putting it up here at all! It's taken from a small booklet called "The Mazola method for perfect baking" which came free with, you guessed it, Mazola corn oil, about a million years ago (c. 1970s)
Ingredients 5 oz. plain flour 1 oz. cornflour 2 level tsp. baking powder 0.5 level tsp. salt 5 oz. caster sugar 2 eggs 3.5 fl. oz. (5 tbsp) Mazola Corn Oil 3.5 fl. oz. (5 tbsp) water
Method Line bottom of two 7" sandwich tins with greaseproof paper and grease lightly. Sieve dry ingredients into a bowl. Separate yolks from whites of eggs. Mix corn oil, yolks and water together lightly with a fork. Stir the mixture into the dry ingredients and beat well to form smooth, slack batter. Whisk egg whites until stiff and fold lightly into mixture. Turn into tins and bake in moderately hot oven (375'F. Mark 5) for 25-30 minutes. Cool on wire tray. Sandwich together with jam and dust with caster sugar or top with icing. Variations • •
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Chocolate flavour -- replace cornflour with equal quantity of cocoa. Coffee flavour -- add two teaspoons instant coffee powder to liquid ingredients and mix well before combining with dry ingredients. Orange or lemon flavour -- add the grated rind of half an orange or half a lemon to the ingredients.