4 Eggs; separated
1 Pinches salt
3/4 c Caster sugar
3/4 c Cornflour
1 tb Custard powder
1 ts Cream of tartar
1/2 ts Bi-carbonate of soda
1. Pre-heat oven to 180deg.C. Grease two 20cm cake tins or line with Glad
Bake.
2. Beat egg whites with salt, then add sugar slowly to form a soft
meringue. Beat in egg yolks.
3. Sift remaining ingredients three times and fold into egg mixture. Spoon
into prepared tins and bake for 15-20 minutes. Test with a wooden skewer
and when cooked, remove from oven and turn onto cooling rack. Do not leave
upside down on the rack because the top has a tendency to stick.
4. To serve, the cake may be filled with whipped cream and strawberries or
home-made lemon butter.
Yields
1 servings