Step 1

Preheat the oven to 160°C (top and bottom heat).

Step 2

Butter and flour a loaf tin approx. 25 cm long.

Step 3

In a bowl mix together the flour and cornstarch.

Step 4

Separate the egg yolks from the whites.

Step 5

With an electric mixer cream the butter with the pinch of salt until light in colour, gradually add the sugar and one egg yolk at a time until light and fluffy.

Step 6

Mixing by hand add the flour mixture to the butter mixture until just combined. Do not over mix at this point.

Step 7

Beat the eggs whites until stiff and then fold this into the cake batter with a spatula, again being careful not to over mix.

Step 8

Pour the batter into the greased and floured loaf tin and bake for 1 hour or until a skewer inserted in the middle comes out clean.

Step 9

Let it cool in the tin for a bit and the turn it out onto a cooling rack and let it cool completely.

Step 10

To decorate sprinkle with the icing sugar.

Step 11

Remark:

Step 12

This cake is baked without baking powder. Therefore be sure to cream the butter, sugar and egg yolks together as instructed and the egg whites well to get that light and fluffy texture.