• Prepare two round cake tins by greasing and coating in flour (add 1-2 tablespoons plain flour to each tin after greasing with butter and then rotate and tap the tins until it's completely and evenly coated before tipping tin upside down to remove any excess flour). 
• Pre-heat oven to 160 degrees celsius (fan-forced).
• Separate egg yolks from whites.
• Beat egg whites to a froth with soft peaks able to be formed.
• Add yolks and sugar and beat on med-high for a further 2-3 minutes.
• Sift flour, cornflour and cream of tartar together. Add half to the egg and sugar mixture, folding together gently with a spatula. Add final half and, again, fold together gently.
• Combine melted butter, hot water and bicarb soda and add to the mixture. Fold together gently using the spatula.
• Pour half of the mixture into each of the round tins.
• Bake for 20 minutes.
• Remove from oven and allow to cool for 5 minutes before removing from the tins.
• Allow to cool completely before filling and icing your sponge.

Cream filling

• Whip all ingredients together until stiff peaks form. Spread over top of one sponge and then place other sponge on top to form a sandwich.

Icing

• Sift icing sugar and stir in the pulp. Add enough hot water to form a thick icing.
• Pour over top of sponge sandwich.