Jul 172010
Ingredients
4 eggs separated
¾ cup caster sugar
¾ cup cornflour, sifted
1 tablespoon custard powder, sifted
½ teaspoon bicarb soda
1 teaspoon cream of tartar
pinch of salt
Method
Beat on high speed the egg whites and salt until soft peaks form.
Add sugar a little at a time. On low speed add the yolks one at a time.
Fold through the dry ingredients.
Split the mixture evenly between two 2 x 8 inch sponge tins. Bake at 180degC for 25-30 minutes.
When cool, fill with whipped cream and fresh raspberries.
Decorate with a little sifted icing sugar.
Author
Megan Goodman
Donvale