Fielder's Sponge Cake (old recipe)

[SeaDragon]

Fielder's Sponge Cake

Ingredients:
3 eggs, at room temperature
1/2 cup Fielder's cornflour
1 teaspoon baking powder
4 oz sugar
1 dessertspoon of plain flour

Method:
Beat egg whites to stiff froth and add yolks.
Add sugar gradually and beat till stiff and sugar has dissolved.
Add sifted cornflour, flour and baking powder.
Bake in 8-inch sandwich tins in moderately hot oven, 350°F gas, or 425°F electric, for 15 minutes.

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The above recipe is from a very old recipe booklet put out by Fielder's Cornflour. I've added some notes below for clarification. I believe the Fielder's cornflour is now sold under the White Wings brand???

Notes:
In the recipe booklet, it said a glass cup is used for cup measurements, whatever that means?
1/2 cup Fielder's cornflour = 2 1/2 oz = 70g
4 oz sugar = 110g caster sugar
1 dessertspoon = 2 teaspoons
Use two 20cm sandwich tins to bake.

[Kerryn]

How do we get Goodman Fielders to bring back Wheaten Cornflour? This is the secret to the perfect tasting sponge cake. Corn cornflour produces a different texture and regular flour is heavier and a coarser texture. I had to have Wheaten cornflour shipped from WA at a cost of $90, to prove a point to them, that consumers still want this flour. For Pavlovas it also improves the texture, otherwise it tastes powdery if you use corn cornflour. Only reason to use corn variety is to feed people with Gluten intolerance.