Ingredients (serves 6)
- 1/3 cup (50g) cornflour
- 1/3 cup (50g) plain flour
- 1/3 cup (50g) self-raising flour
- 4 x 60g eggs, at room temperature
- 2/3 cup (150g) caster sugar
Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 tsp salt together three times to aerate.
Preheat oven to 180C. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.
Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.
Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.