Preheat your oven to 180 deg C.
Separate 4 eggs ( room temp ).
Beat the egg whites with a pinch of salt until soft peaks form .
Slowly add 3/4 cup of castor sugar ( in tbs increments ) , beating until dissolved between additions .
Then add the lightly beaten egg yolks , beat for 1 minute .
In a separate bowl sift together 3/4 cup of corn flour , 1/4 cup of custard powder ,1/2 tsp of bicarbonate of soda and 1 tsp of cream of tartar .
Fold the sifted ingredients into the egg mixture .
Pour into 2 x 23 cm round cake tins .
Cook for 20 - 25 minutes , then remove immediately from pans .
Cool on a cake rack .
Join with cream and dust with icing sugar .
Separate 4 eggs ( room temp ).
Beat the egg whites with a pinch of salt until soft peaks form .
Slowly add 3/4 cup of castor sugar ( in tbs increments ) , beating until dissolved between additions .
Then add the lightly beaten egg yolks , beat for 1 minute .
In a separate bowl sift together 3/4 cup of corn flour , 1/4 cup of custard powder ,1/2 tsp of bicarbonate of soda and 1 tsp of cream of tartar .
Fold the sifted ingredients into the egg mixture .
Pour into 2 x 23 cm round cake tins .
Cook for 20 - 25 minutes , then remove immediately from pans .
Cool on a cake rack .
Join with cream and dust with icing sugar .
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