egg yolks into the egg whites and fold them in with the rubber spatula. Make sure not to over-mix. Step 7: Complete the batter Next, we need to introduce the flour and corn starch to the eggs. Start by combining the flour and the corn starch in the sieve and using your hands, slowly sift it into the mixture. Sifting the flour will increase the amount of air in the cake, helping to make it even lighter. Fold it all together remembering again not to over-mix and then add the melted butter to the batter, combining it in briefly. Step 8: Bake Using your rubber spatula, you can now transfer the batter into the lined spring-form pan. Spread the batter evenly with the rubber spatula and give the pan a few good shakes to remove any air pockets that might remain. Now put the cake into the oven and allow it to bake. Step 9: Remove the cake After around 30 minutes, test the cake to see it is ready. Insert a wooden skewer into the centre of the cake. The cake is ready when the skewer comes out free of batter. Now set it aside to cool before removing it from the pan. Once the cake is totally cooled, take a sharp knife and run it around the outside of the cake. Now remove the spring-form pan and there you have it, your sponge cake. Step 10: Serving Suggestions Although sponge cake can be eaten as it is, it