Four Egg Sponge Cake

• 4 large eggs
• 1 c. sugar
• 1 c. self-rising flour
• 2 Tbsp. corn flour
• pinch of salt
• 1 dessert spoon butter
• 3 Tbsp. hot water or milk

1. Separate egg yolks from whites.
2. Beat whites until they are stiff.
3. Gradually add sugar, beating well until sugar is dissolved. Add egg yolks, one at a time, beating well after each addition. Fold in sifted dry ingredients, then butter which has been melted in the water or milk.
4. Note dry ingredients should be sifted 3 times to properly blend them together.
5. Pour mixture into a 2 x 8-inch cake pan, nonstick or lined with baking paper.
6. Bake in moderate oven for about 20 to 30 minutes.
7. Turn onto cake cooler and when cold, fill the center with stiffly beaten cream.
8. Decorate top either with icing or beaten cream and strawberries.

eggs, sugar, flour, corn flour, salt, dessert, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882537 (may not work)