• 4 eggs

  • pinch salt

  • 1/2 cup sugar

  • 3/4 cup cornflour

  • 1/2 cup flour*

  • 1 teaspoon baking powder

  • whipping cream

*I am suspicious that the 1/2 ounce flour measurement is a mistake and I think 1/2 cup makes more sense given the quantity of eggs. I haven’t tested this recipe so please go in with an open mind!

Harold’s Sponge

Separate egg whites and yolks. Beat whites with salt until stiff.

Add sugar and yolks and beat.

Fold in remaining ingredients.

Grease bottom only of an 8” x 3” sponge tin.

Place in the middle of the oven at 180°C for 24 minutes. Fill with whipped cream when cold.

I would probably cut it into halves and create a cream sandwich, wow, that sounds so delicious.

Method