Cornflour Cake. Time—1 hour.
2 oz. flour, ¼ lb. cornflour, ¼ lb. castor sugar, 2 oz. butter, 2 eggs, 1 teaspoonful baking-powder.
Beat the butter to a cream, add the sugar, and mix well; add the eggs, and beat all well together; stir in lightly the flour, cornflour, and baking-powder and beat all well for 5 minutes. Half-fill a greased cake-tin with the mixture, and place it at once in a hot oven to bake for ½ hour. Turn the cake on to a sieve, and stand on its side to cool.