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

RECIPE: Sponge Cake Sandwich

4 eggs
3/4 cup caster sugar
2/3 cup cornflour
1/4 cup custard powder
1 tsp cream tartar
1/2 tsp bicarb soda
1/3 cup jam

300ml thickened cream

Preheat oven to 180C. Grease and flour two deep 22cm, round cake tins. Beat eggs and sugar in a small bowl with electric mixer until thick and creamy and sugar has dissolved; then transfer to a large bowl. Triple-sift dry ingredients and fold into mix. Divide mixture between tins and bake for about 20 minutes. Turn sponges, top side up, on to wire rack covered with baking paper to cool. Sandwich sponges with jam and cream. Ice with your favourite topping.