1/3 cup (50g) plain flour
1/3 cup (50g) self-raising flour
1/3 cup (50g) cornflour
1/4 teaspoon salt
4 x 60g eggs, at room temperature
2/3 cup (150g) caster sugar
Whipped cream, for filling
Grease 2 x deep, 20cm round cake tins and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.
Preheat over to 180c. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until the mixture is thick, pale and tripled in volume.
Gradually sift the flour mixture over the egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, either tap gently or gently spin tins on the benchtop.
Bake for 20 minutes 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.
Fill sponge with whipped cream and decorate with your choice of fresh fruit. Dust with icing sugar.