Sift corn flour, flour and salt 4 times (this is VERY important-
to get plenty of air into the flour)
Separate eggs and beat the whites until VERY stiff. Then carefully
add the caster sugar in small amounts and continue to beat. Next add the
yolks and vanilla essence, continuing to beat. The mixture should now be still
fairly stiff but soft.
Now GENTLY fold the sifted flours into the mixture (do not stir) and
place into pans.
Cook for 18 minutes. DO NOT OPEN THE OVEN DOOR or the sponge will
drop!!
THE SPONGE CAN NOW BE FROZEN OR USED IMMEDIATELY.
When cold, cut the sponge in half, fill with jam and 1/2 whipped
cream.
Place remainder of the cream on top of cake and decorate with fresh
strawberries.