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Preheat oven to 350 degrees F.
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Combine dry ingredients.
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Mix well& ensure there are no lumps.
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Add the wet ingredients in order listed.
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Stir until well mixed.
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The mixture should be thick& heavy.
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Spoon mixture into 2 well oiled& floured 9" baking pans.
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Smooth the tops with a spatula as much as possible.
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Bake for up to 30 minutes.
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Check for doneness after 20 minutes& if not done, cook for another 5 minutes& check again.
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Remove from oven& cool on wire racks for 10 minutes.
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Carefully turn out onto a wire rack to cool completely.
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Layer with jam& a lemon icing.
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NOTE: It is essential to oil& flour the pans well as the corn syrup does make the batter very sticky.
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Unlike most sponge cakes, this one does not sag in the middle& while quite light, is still good& hearty.
