Cooking school step-by-step

BEATING TO RIBBON STAGE

Beat eggs and caster sugar in a large bowl with an electric mixer for 7 minutes or until thick and creamy. If you are using handheld electric beaters, use a small bowl for beating the eggs and sugar, then transfer to a large bowl to add the dry ingredients.

DIVIDING MIXTURE EVENLY

To ensure the quantity in each pan is the same, place a prepared pan on a set of scales; set the weight button to zero.

Fill each pan, adjusting the mixture until both pans weigh the same. Place the last scrapings from the mixing bowl around the edge of pan, as this is the heaviest part of the mixture.

SIFTING THE DRY INGREDIENTS

Sift cornflour, custard powder, cream of tartar and bicarbonate of soda twice onto a piece of baking paper to aerate. Sift the flour mixture a third time evenly over the egg mixture. Sifting is best done with a fine mesh sieve with a bit of height.

COOKING AND TESTING THE SPONGE

The pans should be positioned so they are in the centre of the oven. If you have to use two shelves, swap the pans halfway through cooking. The sponge is cooked when it has started to shrink away from the side of the pan and springs back when pressed lightly in the centre.

INCORPORATING THE FLOUR

Using a balloon whisk or large metal spoon, quickly and lightly fold flour mixture through egg mixture until incorporated. You can also use your hand, fingers splayed, raking the flour through the egg mixture and wiping the side of your hand around the edge of the bowl.

TURNING OUT THE SPONGES

Cover three wire racks with baking paper. Place one rack, paper-side down, on top of cake pan. Holding rack and pan together, quickly turn out sponge onto rack; peel off lining paper. Place second rack, paper-side down, on cake base; quickly flip cake, to sit top-side up. Repeat process with second cake and two remaining racks.