Method

Heat oven to 150C

Line one 25cm springform cake tin or two 20cm sandwich tins.
If using cake to make a mould use the same tin to bake the cake so it will be the correct size.

Separate the eggs and place whites in a large bowl that will take all the mixture

Whisk the egg yolks with vanilla, whisk in half the sugar, 75g, and whisk until very light and frothy this will take a good 5 mins.

Sift together the cornflour and plain flour.

Whisk the egg whites l to a very soft peak, add remaining sugar, 75g, and beat to a firm peak.

Fold the yolk mixture into the whites, then sift the flour mixture over the eggs in three additions folding gently in between, take care not to over mix.

Pour/divide into the prepared cake tins and bake 30-40 mins, until well risen and firm to touch.

Remove from the cake tin, leave paper on cake to cool. This will not take long.

If made in advance, wrap up well with cling film to keep fresh, the cake will freeze well.