4 x 59g eggs
2/3 cup Chelsea Caster Sugar
2/3 cup wheaten cornflour
1/4 cup custard powder
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1/2 teaspoon vanilla essence
150ml light cream, whipped
1 punnet strawberries, sliced

Preheat oven to 190 ºC conventional or 170º C fan forced. Grease sides and baking paper line bases of 2 x 20cm sponge pans.

Beat eggs and Chelsea Caster Sugar with electric mixer for 10 minutes or until thick and creamy. Have eggs at room temperature to ensure maximum volume when beating.

Sift dry ingredients 4 times, then sift over egg mixture, gently fold in dry ingredients and vanilla. Do not over mix.

Divide mixture evenly between the 2 pans. Bake for 20 minutes or until mixture starts to pull away from edges of the pans. Turn out immediately onto baking paper lined wire rack to cool. Enjoy filled with a thin layer of whipped cream and sliced strawberries. Dust the top with Chelsea Icing Sugar.

To make an upside down fruit sponge cake:
Simply melt 10 g butter. Peel & slice 1 large - pear or apple. Drizzle butter onto base of baking paper lined sponge pan. Sprinkle with 2 teaspoons Chelsea Caster Sugar & 1/2 teaspoon ground cinnamon, top with thinly sliced fruit. Pour sponge over apple and cook as above.