Obviously not Kastellorizean – but if anyone is looking for Grandma’s never fail sponge cake that she used to make for any happy occasion – especially grandchildren’s birthdays – then this is the recipe.

Preheat oven to 180 degrees

Line base of deep round tin with baking paper

Ingredients:

• 4 large eggs, separated
• 3/4 cup cornflour
• 3/4 cup custard powder
• 1 tsp cream of tartar
• 1/2 tsp bicarbonate of soda
• 3/4 cup caster sugar

Method:

Sieve cornflour, custard powder. cream of tartar and bicarb together 3 times, from a height to allow aeration for maximum lightness. (Grandma used to do this on to sheets of newspaper – so I do this too).

Beat egg whites until stiff peaks form.  Beat in egg yolks one at a time.  Then add caster sugar and beat until there is no graininess, about 5 minutes.  Then gently fold through flour until it is incorporated into the egg whites.  Make sure to fold gently from the bottom through to the top. Carefully place into prepared tin and bake for 30 minutes.  The cake will pull away from the sides of the tin.  Test with a skewer to ensure it is cooked all the way though.

Cool on a rack.  Slice in half and serve with strawberries and cream, or as in the above picture, with lemon curd and passionfruit and cream!