Three-milk sponge cake

Directions

1. Beat the eggs and sugar together in a bowl until tripled in volume. Gradually work in the sifted flour and baking powder, taking care not to beat the air out of the eggs.

2. Carefully turn the dough into a rectangular cake pan. Cover with greaseproof (waxed) paper then transfer to an oven pre-heated to 160°C and bake for 25 minutes.

3. For the sauce, beat the ingredients together in a bowl until smooth. When the sponge is cooked, allow to cool in the tin for 10 minutes then cut into squares. Arrange in a shallow dish and pour over the cream sauce.

4. Cover with an egg white meringue (4 egg whites, beaten until soft then beaten with 4 tbsp sugar until stiff). Place in the refrigerator for 2 hours to chill before serving.

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