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

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