Never Fail Sponge


  • 4 eggs, separated
  • Small pinch of salt
  • ¾ cup (165g) caster sugar
  • 1 tsp pure vanilla essence
  • ¾ cup (90g) cornstarch
  • 1 large tbsp custard powder (you can find this on Amazon)
  • 1 tsp cream of tartar
  • ½ tsp bicarbonate of soda


  1. Preheat oven to 350F.
  2. Beat egg whites and salt until soft peaks form, then gradually beat in caster sugar. Beat well until very thick, stiff peaks form. Gently fold in egg yolks and vanilla.
  3. Add twice-sifted dry ingredients, then gently fold them through the egg mixture until combined.
  4. Turn evenly into two well-greased (I use Pam) 8" cake pans.
  5. Bake in the middle of the oven for 20–25 minutes, or until the sides of the cake have shrunk a little from the side of the pans.
  6. Turn out to cool, then slice through and fill with whipped cream and a thin layer of strawberry jam, to make two individual layered cakes, or one big cake with four layers. Top with whipped cream or strawberries.