40min · 10 servings Ingredients • 4 eggs • ¾ cup (165g) caster sugar • 1 cup (150g) wheaten cornflour • ¼ cup (30g) custard powder • 1 teaspoon cream of tartar • ½ teaspoon bicarbonate of soda • 300ml thickened cream • 1 tablespoon icing sugar Method • 1    Preheat oven to 200°C/400°F. Grease and flour two deep 20cm (8in) round cake pans; shake out excess flour. • 2    Beat eggs and caster sugar in a large bowl with an electric mixer for 7 minutes until thick and creamy. To test when the mixture is thick and creamy, turn off mixer then lift the beaters; the mixture should form thick ribbons. (If you are using hand-held electric beaters, use a small bowl for beating the eggs and sugar, then transfer to a large bowl to stir in the dry ingredients.) • 3    Sift dry ingredients