SPONGE CAKE

This sponge is a perfect light, buttery base for tea cakes and slab cakes that need to be cut into dinosaurs or lady bugs for kids’ birthday parties. I often cut it in half and fill the inside with Crème pâtissière and whipped cream, and then let my kids pour chocolate over the top and sprinkle it with all kinds of crazy lollies that hurt my sensibilities.

Serves 12

6 eggs, at room temperature

165 g (5¾ oz/¾ cup) caster (superfine) sugar

1 vanilla bean, seeds scraped

100 g (3½ oz/²/₃ cup) plain (all-purpose) flour

55 g (2 oz) cornflour (cornstarch)

50 g (1¾ oz) unsalted butter, melted

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

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

Sift the flour and cornflour together. Using your hand or a large spoon, gently fold half the flour mixture through the beaten egg mixture. Add the remaining flour mixture and again fold through quickly and gently.

Pour the melted butter into a large bowl. Add a small amount of the egg mixture and gently fold through. Add the remaining egg mixture, taking care to fold it through gently, so you don’t knock out too much air. Spoon the batter into the prepared cake tin.

Bake for 40–45 minutes, or until the cake springs back when gently pressed with your finger. Cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.

The cake will keep in an airtight container at room temperature for up to 5 days.