Sponge cake with buttercream frosting

1. 1. Preheat oven on to 175 degree c. Grease the baking pan using butter or margarine.
2. Mix together all purpose flour,baking soda, baking power and cornflour and sift 3-4 times.
3. Heat milk and butter in a cup until butter is melted. Place cup in a container of boiling water to ensure butter does not solidify before adding to mixture.
4. Separate egg whites& yolks. Beat egg whites and salt on high speed until slightly stiff and then slowly add the sugar.
5. Once peaks will hold - add the egg yolks and continue beating. Once ready sift the flours evenly over beaten eggs.
6. Using a wire spoon gently fold the flours into the egg mix until evenly distributed.
7. Add vanilla and milk and butter mixture until all signs of butter disappear.
Pour the mixture into the baking pan.
8. Bake about 20 minutes. The sponge will leave the sides of the tin when cooked
When cooked place tin on cold wet cloth , use a flat knife to help loosen cake from tin and place on paper on a cake cooler. Allow to become completely cold before filling / decorating

2. Butter cream preparation

3. In a bowl,cream butter until smooth and creamy. add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

4. Cut the cake into two layers.Place one part on a baking board and spread some buttercream over it with a spatula.Place the other part on top and frost all around with buttercream.