4 extra large eggs
1/2 cup Chelsea Soft Brown Sugar (firmly packed)
1 tsp vanilla essence
3/4 cup cornflour
50 g melted butter
1 tsp cream of tatar
1/2 tsp bicarbonate of soda 

Traditional filling: Strawberry jam and cream
Optional filling: Poached pears with ginger marmalade & crème fresh 

TOPPING OPTIONS
Spun Sugar
Sprinkling of Chelsea Soft Brown Sugar or sifted Chelsea Icing Sugar

1. Preheat oven to 180°C (fan forced)

2. Grease and line with baking paper one 22cm round or two 18cm round cake pans.

3. Beat eggs and Chelsea Soft Brown Sugar with an electric mixer for 7-10 minutes to achieve maximum volume and aeration (air being the most important ingredient in a good sponge)

4. Fold in melted butter gently, ensuring it's not too hot

5. Sift all dry ingredients twice onto baking paper and then again a third time as you sprinkle small amounts over the egg mixture, folding in gently using a large spoon.

6. Pour mixture evenly into baking pans on one large baking pan.

7. Bake for 20 minutes in one single tin, or 15 minutes for two tins, or until sponge springs back when touched lightly in the centre.

8. Turn out onto wire cooling rack and leave to cool.

9. Once cool, add your preferred filling and topping and enjoy.