Recipe: Aunty Jean's Sponge Cake and Dan Hatch's Sponge Cake - Pauline, here are a couple more

I am unfamiliar with the ingredient "custard powder" a thicker, English version of the French dessert sauce Creme Anglaise, called for in these recipes, but perhaps you know about it.

---

AUNTY JEAN'S SPONGE CAKE

4 duck eggs or 5 large hen eggs, at room temperature.

Beat eggs until stiff then add 1 breakfast cup of sugar & beat until dissolved.

Sift together 3 times on waxed paper 3/4 cup Nurse's cornflour, topped high with full cream custard powder, 1 teaspoon bicarbonate soda & 1 teaspoon cream of tartar.

Fold into egg mixture. Pour into 2 large sponge tins greased with butter & dusted with cornflour. Drop tins twice before putting into oven.

Place on the middle shelf at 200 degrees C or 400 degrees F. Cook approx 25-30 minutes.

Drop tins again after taking out of oven. Tip onto corn-floured waxed paper and flip over to same after a few seconds.

---

DAN HATCH'S SPONGE CAKE
MARGARET BANNISTER'S RECIPE

3/4 cup cornflour
2 tbsp custard powder
carb soda (baking soda)
cream of tartar
3/4 cup castor sugar
4 eggs (room temperature)

Grease the tin properly and then dust with cornflour.

Mix together the eggs and sugar in a mixer until they are creamy and fluffy.
Then fold the egg/sugar mixture into the sifted dry ingredients.

Bake it for around 15 minutes in a hot oven. If it springs back, it is ready.