This cake is from the kitchen of “Corinna Neild”, one of the best cake makers and decorators I have ever taught. She was also the funniest!
- 4 eggs
- 3/4 cup caster sugar
- 3/4 cup cornflour
- 1 tsp cream of tartar
- 1/2 tsp bi-carb soda
- 1 tbs custard powder
Pre-heat oven to 180c.
Prepare tin by greasing, or lining with baking paper, 7×3″ round cake tin.
Beat the egg whites until soft peaks, add caster sugar gradually beating well after each addition.
Add the egg yolks one at a time, beating well after each addition.
Sift cornflour, custard powder, bi-carb soda and cream of tartar together 3 times.
Fold the dry ingredients through the egg mixture using a S/S spoon.
Pour mixture into prepared tin.
Bake for 35 minutes or until the top springs back when touch
Corinna’s tips: Using a metal spoon to fold the flour into a sponge mixture helps to keep the air in the mixture keeping it light and fluffy.
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