Peach gateau

4 eggs

110g/4oz caster sugar

100g/3½oz plain flour

10g/½oz cornflour

½ tsp vanilla essence

To decorate:

3-4 peach halves/slices

½ pint whipping cream or thick yoghurt

50g icing sugar

25cm/10 inch round loose-bottomed cake tin, measuring scales, mixing bowl, wooden spoon, sieve, metal spoon, cooling tray.

1. Pre-heat oven to 190°C/375°F/gas mark 5
2. Grease cake tin and dust with a little icing sugar.
3. Beat the eggs and sugar together in a bowl for 8-10 minutes until the mixture is light and creamy and is capable of holding its shape.
4. Mix the flour and cornflour and then gradually sieve it into the bowl – about one third at a time - folding gently after each addition. 
5. Now add the vanilla essence and mix.
6. Transfer the mixture to the cake tin, level out and bake for 15-20 minutes or until cooked. When the sponge is cooked remove from the tin and place on a cooling tray. Halve the cake lengthways to make a sandwich. 

To decorate:

1. When the cake is cool decorate with peach slices and cream or yoghurt.
2. Sprinkle or dust with icing sugar.

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