Preheat oven to moderate 180oC.
Brush two shallow, 20cm round sandwich tins with melted butter or oil.
Line bases with paper, grease paper. Dust the tins with flour, shake off
Dust tins lightly with flour, shake
Sift the flour three times onto
Using electric beaters, beat eggs in a
small bowl for 5 minutes or until thick and pale.
Add sugar gradually, beating
constantly until dissolved and mixture is pale yellow and glossy.
Transfer mixture to large mixing bowl.
Using a metal spoon, fold in flour
quickly and lightly.
Spread mixture evenly into prepared
tins. Bake for 15 minutes or until sponges are lightly golden
and shrink from sides of tins.
Leave sponges in tins for 5
minutes before turning onto wire rack to cool.
To make Mock Cream Filling - Using electric beaters, beat
butter and sugar in small mixing bowl until light and creamy. Remove
bowl from electric mixer. Cover the mixture with cold water, swirl water
around and pour off. Beat with electric beaters for a further 2 minutes.
Repeat this whole process six times or
until cream is white and fluffy and sugar is dissolved.
Stir in essence. Sandwich cakes with
filling. Dust with sifted icing sugar just before serving.