Featherlight Sponge Cake

4 eggs

¾ cup superfine sugar

2/3 cup cake flour

¼ cup custard powder or powdered instant vanilla pudding mix

1 tsp cream of tartar

½ tsp baking soda

1/3 cup apricot jam

1 ¼ cups heavy cream, whipped

Preparation:

Preheat oven to 350ºF/325ºF fan-forced. Grease and flour two deep 8-inch round cake pans. Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl; fold in triple-sifted dry ingredients. Divide mixture between pans. Bake sponges about 20 minutes. Turn, top-side up, onto parchment-covered wire rack to cool. Sandwich sponges with jam and cream. Serves: 10.