SPONGE CAKE

Preheat the oven to 200C (fan force -190C). Line 2x 16cm round pans with baking paper.

In a small saucepan, add the syrup ingredients and heat until the sugar dissolves and becomes thick. Cool mixture down and set aside.

​In a large bowl, beat the eggs and sugar until stiff peaks form.

​Mix in water and vanilla mixture.

​Slowly add in the sifted flour and gently fold it in using a rubber spatula (be careful to maintain the stiff peaks and not over mix!)

​Gently add the butter into the batter mixture.

​Divide the mixture and pour into the baking pans. Flatten and smooth the  surface of the batter.

​Bake for about 9-10 minutes until the surface is golden brown and a skewer inserted in the centre comes out clean.

​Remove the pans from the oven and remove sponges to cool.

​When the sponge is completely cooled, wrap with plastic to prevent the sponges from drying out, then pat the syrup into the sponge before decoration.