5 eggs
Pinch salt
1 cup caster sugar
3/4 self-raising flour
1/2 cup cornflour

Preheat your oven to 180c (200c for me of course) Lightly grease two 22cm springform cake tins and line base with baking paper

Beat eggs and salt at high speed, add the sugar gradually.  Continue beating until mixture is pale and fluffy and has increased in volume, might take up to 10 mins.   Gently fold in the combined sifted flours with a large metal spoon.....taking care not to knock the air out of your egg mixture.

Pour into prepared tins.  Place both in centre of oven and bake for 25 mins, until they have risen and turned golden.  They should spring back when touched in the middle.

Run knife around the edge of each cake and release sides of tin.  Cool completely on wire rack.

Add your favourite jam, I've used strawberry, add whipped cream, join your two cakes together.  I've covered the outside with cream too, slivers of almonds and strawberries on top!  You can do whatever takes your fancy.