Victoria Sponge Cake, Various Ways

Pre-heat the oven to 190C (180C Fan Forced), 370F. Grease and lightly flour two 18cm (7-inch) round cake tins.

Separate the eggs, placing the whites in the bowl of an electric mixer, set aside the yolks.

Beat the egg whites until stiff. When stiff, continue to beat while gradually adding the sugar. Once all the sugar is added add the egg yolks one at a time, while still beating. Finally add the vanilla essence and beat until the mixture resembles thick cream. Turn off mixer and remove mixing bowl.

Sift the flour, cornflour and baking powder (and cocoa powder if you want to make a chocolate cake) over the top of the egg and sugar mixture and using a large metal serving spoon very gently fold the flour into the egg mixture until combined, being careful not to over-mix.

If the mixture is too thick, add the water and fold in. (If making the chocolate sponge version, 2 Tablespoons of water may be required).

Divide the mixture evenly between the two tins and place into pre-heated oven for 15-20 minutes. The cakes should be done when they spring back in the middle when lightly pressed.

Turn onto a wire rack to cool, turning the cakes right side up so that they do not mark.

Options for serving:

Fill with whipped cream (1 cup cream, before whipping) and jam (jelly) or fresh fruit (Strawberries, Mango, Berries, Passionfruit). Dust top with icing sugar and more fruit.

Fill with lemon curd and top with simple lemon icing (Lemon juice, Icing sugar and water).

Fill with coffee infused whipped cream and shaved chocolate and top with a mixture of sifted icing sugar and cocoa.

For Chocolate Sponge variation:

Fill with whipped cream and shaved chocolate, top with melted chocolate icing (melt 1 block of chocolate with 1/2 cup cream and stir till melted).