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- 200g cornflour
- 40g vanilla custard powder
- 10g cream of tartar
- 5g bicarbonate of soda
- 8 eggs
- Pinch salt
- 250g caster sugar
- 1L cream
- Condensed milk to taste
For the Sponge Cake
Grease & line the cake pans with baking paper on the base and the sides. Whip the eggs & sugar until light & fluffy. Sift the dry ingredients twice to both incorporate the ingredients & aerate the mix. Gently fold into the egg mix and divide evenly into the 5 layer pans. Bake for 12-15mins at 170°C until a finger touching the centre bounces back. Remove and allow to cool.
For the Cream
Whip the cream, vanilla with condensed milk to taste. Place a cake layer on the cake stand and add whipped cream. Keep layering until you have used the last layer. Spread a little cream around the side of the cake until smooth but with cake showing through. Decorate with berries.