MY NEVER FAIL SPONGE

Steps:

• Grease and flour 2 deep 8" sponge tins.
• Separate the eggs.
• Boil together the sugar and water until sugar has dissolved.
• Beat egg whites until they are stiff with an electric beater then add the water and sugar mixture.
• Beat well and then add egg yolks one at a time beating each in well.
• Sift together the cornflour, flour and baking powder.
• Fold into the egg mixture with a metal spoon as lightly as possible.
• Divide mixture equally between the tins and bake at 375'F for 20 minutes approximately.
• Remove from oven when sponges spring back when pressed lightly with finger.
• Cool in tins 5mins before turning onto racks to cool completely.
• Join together with freshly whipped cream which has been flavoured with vanilla essence and a little sugar.
• Sift a little icing sugar on top & serve.
• OR leave as 2 halves and spread whipped cream on top of each and sprinkle with jelly crystals or decorate with some fresh fruit or shavings of chocolate.