Never fail sponge cake

Try as I might, baking the perfect sponge cake has proved a challenge for me over the years. That was until I asked Mum to show me how she makes this classic because her sponge cakes are legendary and are always so incredibly light and fluffy. Turns out a sugar syrup makes all the difference, as does dropping the sponge, believe it or not! Read on…

• 6 tbsp sugar
• 2 tbsp water
• 4 eggs, separated
• 6 heaped tbsp cornflour
• 1 level tbsp plain flour
• 1 heaped tsp baking powder
• 2 cups sliced peaches (drained), tinned or fresh
• 300ml cream, whipped with 1 tsp icing sugar until stiff
• Icing sugar for dusting

1. Preheat oven to 180°C fan bake. Grease, then line a 24cm loose-bottomed round cake tin with baking paper.
2. In a small saucepan, gently bring the sugar and water to the boil, then simmer for 3-4 minutes. While this is cooking, beat the egg whites in a large glass bowl with an electric beater until soft peaks form.
3. With the beater still going, pour in the sugar syrup in a steady stream. The volume will increase like magic. Add the egg yolks and continue beating until pale and creamy.
4. Sift cornflour, plain flour and baking powder, then fold into the egg mixture gently (so as not to lose any volume) until all the flour has been incorporated. Using a glass bowl is a clever idea as you can see when the flour has been mixed in!
5. Carefully place in the oven and cook for 25-30 minutes, or until it springs back when lightly touched and a skewer inserted comes out clean. Remove the sponge cake from the oven, drop it on the floor from about a 30cm height (still in the tin, of course, and not upside down!), as this helps prevent it from sinking in the middle. Pick up the cake and cool for 10 to 15 minutes before turning out on a wire rack.
6. Once cooled completely, use a large serrated knife to split it in half. Top the bottom layer with whipped cream and peach slices before carefully placing on the top layer. Dust with icing sugar to serve.

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