1 teaspoon cream of tartar
¾ cup sugar
½ teaspoon baking soda
2 tablespoons cold water
pinch of salt
¾ cup cornflour
Separate egg whites from yolks.
Add salt to egg whites and beat until stiff.
Add the sugar to the stiff whites and beat until sugar is dissolved.
Add egg yolks and water and beat again.
Fold in sifted dry ingredients.
Bake in two greased 20cm (8 inch) sponge tins 160-180°C (325-350°F) for approximately 17 minutes