One of the winning recipes from last year's IGA Perth Royal Show.

RECIPE: Sponge Cake

4 eggs, separated
3/4 cup caster sugar
1/2 cup custard powder
1/4 cup cornflour

2 tbsp boiling water

Preheat oven to 180C. Grease two 20cm sandwich tins. Beat eggwhites until stiff. In a separate bowl, beat egg yolks with sugar until pale, thick and the sugar has dissolved. Gently fold the eggwhites into the yolk and sugar mixture. Sift the custard powder and cornflour together then lightly fold them into the egg mixture. Add boiling water and incorporate into the mixture. Bake in two tins for 20 minutes. Remove from oven and cool on a rack. Fill with fresh cream and strawberries. Decorate as desired.