Ingredients:

  • 3 Pasture Poultry eggs separated and at room temperature
  • 1/2 Cup Caster Sugar
  • 1/2 Cup Cornflour
  • 2 Tsp Standard Flour
  • 1 Tsp Baking Powder
  • Whipped Cream
  • Home-made Raspberry Jam

Oven Temp ~ 190 Baking Time ~ 15-20 Cake Tin ~ 2x20cm tins lined with waxed or greased baking paper

Beat egg whites until very light - peaks just fold over. Slowly add caster sugar and beat until the mixture is stiff and the sugar dissolved. Add the eggs yolks and beat until well mixed. Sift together the cornflour, flour and baking powder. Fold into the egg mixture gently, using an up, down and over movement. Pour into prepared tins, dropping filled tins before putting in the oven for 15-20 minutes or when the sponge springs back when touched lightly. Drop tins after removing from the oven.

Cool for 5 minutes in the tins and then turn onto cake cooling rack. Fill sponge using whipped cream and raspberry jam.