Ingredients and cake tin sizes:
| Round tin sizes | 6 inches | 8 inches | 10 inches | 12 inches |
| Square tin sizes | 5 inches | 7 inches | 9 inches | 11 inches |
| Self raising flour | 65g | 130g | 260g | 520g |
| Baking powder | 1/8 tsp | 1/4 tsp | 1/2 tsp | 1 tsp |
| Eggs (separated) | 2 | 4 | 8 | 16 |
| Cream of tartar | 1/8 tsp | 1/4 tsp | 1/2 tsp | 1 tsp |
| Salt | a pinch | a pinch | a pinch | a pinch |
| Castor sugar | 90g | 180g | 360g | 720g |
| Butter (melted) | 30g | 60g | 120g | 240g |
| Water | 30 ml | 60 ml | 120 ml | 240 ml |
| Vanilla essence | 1/2 tsp | 1 tsp | 2 tsp | 4 tsp |
Method:
Preheat oven to 170 degrees Celsius.
Sift flour and baking powder 3 times. Leave aside.
Whisk egg whites with cream of tartar and salt until stiff peaks are formed. Add sugar and continue whisking until stiff peaks form again.
In a separate bowl, beat egg yolks with melted butter, water and vanilla essence. Fold into the egg whites and combine well.
Finally fold in the sifted dry ingredients and pour batter immediately into a cake tin lined with greaseproof paper. Bake the cake for approximately 30 – 40 minutes. The cake is done when the top springs back when lightly pressed.
Remove cake from oven and let it cool completely before decorating it.
Sift flour and baking powder 3 times. Leave aside.
Whisk egg whites with cream of tartar and salt until stiff peaks are formed. Add sugar and continue whisking until stiff peaks form again.
In a separate bowl, beat egg yolks with melted butter, water and vanilla essence. Fold into the egg whites and combine well.
Finally fold in the sifted dry ingredients and pour batter immediately into a cake tin lined with greaseproof paper. Bake the cake for approximately 30 – 40 minutes. The cake is done when the top springs back when lightly pressed.
Remove cake from oven and let it cool completely before decorating it.
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