Ingredients

3 eggs, separated
3/4 cup corn flour
1 Tablespoon plain flour
1 teaspoon baking powder
1 Tablespoon boiling water
2 teaspoons golden syrup
3/4 cup caster sugar

Filling and Topping

150g mascarpone
1/2 cup whipped cream
1 punnet strawberries, half punnet sliced
1 punnet blueberries
1 punnet raspberries

Method

Preheat oven to 190°

Beat egg whites until stiff and forms a peak, then beat in sugar followed by the yolks

Sift in corn flour, flour and baking powder

Mix the golden syrup with the boiling water and gently mix in with a metal spoon

Grease and line two sandwich tins (about 20cm) and pour in the batter

Bake for 15 to 20 minutes or until cake springs back when lightly touched, remove from oven and leave to sit in the tin for 5 minutes, then turn onto a cooling rack

Combine whipped cream, mascarpone and sliced strawberries and spread half of the filling on the base sponge, top with the other sponge and follow with more filling and then the berries as per photo

NB: You can use any seasonal fruit for this recipe