4 eggs, room temperature
¾ cup firmly packed Chelsea Soft Brown Sugar
1 cup Wheaten cornflour
1 tsp cream of tartar
½ tsp bicarbonate of soda
300ml thickened cream, whipped
Chelsea Soft Brown Sugar (extra) for sprinkling
Mixed nuts, or jam for filling (if desired)

1. Preheat oven to 190°C conventional or 170°C fan forced. Grease and line bases of 2x20cm sponge pans with baking paper.
2. Beat eggs and Chelsea Soft Brown Sugar for 10 mins or until thick and creamy
3. Sift dry ingredients 4 times, then sift over egg mixture. Gently fold dry ingredients. Do not over mix.
4. Divide mixture evenly between the 2 sponge pans. Bake for 18-20 mins or until mixture starts to pull away from edges of pans.
5. Cool in pan for 10 mins, then turn out onto baking paper lined cooling rack.
6. Place on sponge on serving plate. Spread with whipped cream and sprinkle with nuts or lashings of jam. Top with remaining sponge and sprinkle with extra Chelsea Soft Brown Sugar.