Sponge Cake with Browns Eggs

Try and have eggs at room temperature
Preheat oven to 175°C (Fan forced)
Take 2, 25 cm cake tins, greased, then lined with baking paper

6 eggs, large or extra large
Squeeze of lemon juice
¾ cup of caster sugar
1 cup wheaten cornflour but remove 1 rounded tablespoon of the wheaten cornflour, and replace it with 1 rounded tablespoon of Pure Cornflour
1,1/2 slightly rounded tablespoons of plain four
1,1/2 level teaspoons of Baking Powder
½ teaspoon of cream of tartar.

Separate egg yolks and egg whites
Sift together all the dry ingredients, 3 times
On a low speed at first, start to beat the egg whites, with a little squeeze of lemon juice.  The fresh Brown eggs may take a little longer to froth up, at first. Gradually increase the speed and beat until soft peaks.
Then add sugar bit by bit, beating well after each addition, until each lot is dissolved
Beat in egg yolks and vanilla
Gently sift about ¼ cup of the dry ingredients onto the mixture
Now, using a large wire whisk, very gently fold in the dry ingredients. Use the whisk like a big claw, gently taking the whisk to the bottom of the bowl, and scooping up the mixture, like it is a feather. Keep adding the dry ingredients in about ¼ cup lots, sifting and scooping until mixture is mixed. Some little lumps are ok. The idea is to keep as much air and volume in the mixture as possible.
Divide mixture between the two cake tins.
Cook for about 15 – 20 minutes, or until the mixture comes away from the sides of the tin, and the skewer comes out clean.
Once cooked, gently take out the tins, leave the cake in the tins, covered with a tea towel.
Once cool, remove from tins, spread with jam and whipped cream, and put cream on top, with your fruit of choice

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