180g sugar, 180g cornflour, 2 tbsp water, 4 – 5 eggs, 1 tbsp flour, 1 heaped tsp baking powder, vanilla essence.

Separate egg whites  from yolks. beat the whites until stiff.

Boil the sugar in the water and add a boiling point, gradually to the egg whites. Beat well.

Add yolks and vanilla.

Fold in the sifted dry ingredients.

Bake 20-30 minutes in oven 300-325F.

Use deep sponge tins as this sponge rises higher than normal.

When cold fill with raspberry jam and whipped cream. Dust top with icing sugar.