11/2 cups (300g) sugar
½ cup (60g) flour
2 cups (220g) cornstarch
2 teaspoons baking powder
1/4 cup (65ml) milk
Beat butter and sugar until creamy.
Beat eggs until fluffy and fold into butter mixture.
Sift together flour, cornstarch and baking powder and fold into mixture, alternately with milk.
Pour batter into a well greased 28cm ring tin and bake in a moderate oven for about 30 minutes or until cooked when tested with a skewer.
Remove from oven and let stand for some minutes before turning out.
Serve sprinkled with caster sugar.