Yield 1 x 9-inch round

Ingredients
1/3 C flour
1/3 C S.R. flour
2 T cornflour
3/4 C sugar
6 eggs, room temperature, separated
1/2 t cream of tartar
2 T butter, melted

Method

1. Grease cake tin and line base with baking paper. Sift flours at least three times. Preheat oven to 170 degrees.
2. Beat egg yolks and 1/2 C sugar until thick and glossy. Gently blend in butter to mix thoroughly.
3. In a separate bowl, beat egg whites whilst gradually adding remaining 1/2 C sugar and cream of tartar until peaks form.
4. Gradually sift flour mixture over egg yolk mixture until combined well.
5. Gently fold in egg whites into egg yolk mixture until incorporated thoroughly.
6. Pour the batter into cake tin and bake for 30-40 minutes. Cake should spring back lightly when touched.
7. Let cool in open with door ajar for 15 minutes before cooling completely and cut into 2 or 3 layers.

Consider baking this cake in two separate tins.

Yield 1 x 10-inch round

Ingredients:

3 C S.R. flour
1 C flour
2 C sugar
300 g butter, room temperature
1 1/4 C milk
6 eggs, room temperature
3 t vanilla

Method

1. Preheat oven to 140°C. Brush cake pan with melted butter to lightly grease. Line base and sides with non-stick baking paper.
2. Place all ingredients in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
3. Bake in preheated oven for 75-90 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.