Victoria sponge

4 eggs at room temperature

½ cup (110g) caster sugar

⅔ cup (100g) plain flour

½ tsp baking powder

60g melted unsalted butter, cooled

Preheat oven to 200°C (180°C fan forced). Place eggs and sugar in the bowl of an electric mixer with a whisk attachment. Whisk on high speed for 12 minutes, or until the eggs have tripled in volume and are pale and thick.

Meanwhile, sift the flour and baking powder together three times into a large bowl. Set aside. Sift a third of the flour mixture over the egg mixture; using a large metal spoon carefully fold until just combined. Repeat with remaining flour.

Drizzle the butter around the edge of the bowl with cake mixture and gently fold to combine. Pour into lightly greased tins lined with baking paper. Bake until the cake springs back when lightly tapped and is golden (see cooking times, right).

To cool the cake, carefully invert while warm onto wire racks covered with clean tea towels and a sheet of baking paper dusted with icing sugar (the icing sugar will prevent cake sticking to the paper).