Preheat your oven to 325F/ 160C

Measure the flour, cornflour and icing sugar very carefully into a large bowl. Whisk together with a wire whisk.

Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl, and then again into the second bowl ( so you’re sifting the mixture 3 times). Set aside.

Add the egg whites to a large mixing bowl, or to the bowl of your stand mixer fitted with the whisk attachment.

Whip on medium speed until foamy. Add the cream of tartar and salt

Continue whipping on high speed until soft peaks form.

While continuing to whip on medium high speed, add the 3/4 cup icing sugar slowly, about 2 tablespoons at a time, until it is fully incorporated.

Increase the speed to high and whip until hard peaks form, adding the vanilla extract as it whips.

Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a critical step, so take care and take your time.

Pour the batter slowly into an ungreased 7 inch tube pan and smooth out the top carefully.

Bake for 35-40 minutes at 160C, or until the top of the cake is golden brown and the cake springs back when you touch it gently.

Invert the cake to cool ( turn it upside down) on a glass to promote air flow. Cooling the cake upside down with lots of airflow will ensure that it doesn’t fall as it cools and that it maintains it’s grand height.

Let the cake cool completely to room temperature( let it cool for at least a hour) before slicing and serving with fresh berries and whipped cream.