Ingredients

175 grams	Butter
3	Eggs Seperated
150 grams	Self Raising Flour
25 grams	Cornflour
1 tbsp	Fresh Rosemary Chopped, plus a few sprigs to decorate
150 ml	Whipped Cream
175 grams	Billington's Golden Caster Sugar
	Billington’s Golden Icing Sugar For dusting

Method

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1. Preheat the oven to 170°C/fan 160 C/gas mark 3. Grease and flour a 20 cm deep round cake tin. Cream the butter with 110g Golden Caster sugar until light and creamy.
2. Whisk in the egg yolk.
3. Sift together the flour and cornflour and fold into the mixture.
4. Whisk the egg whites until they form soft peaks and whisk in the remaining sugar.
5. Gently fold half this meringue into the cake mixture until incorporated, then fold in the other half with the rosemary.
6. Spoon into the prepared cake tin and bake for 1-1½ hours.
7. Cool in the tin for 15 minutes then turn out onto a wire rack to become cold.
8. Whip the cream until thick but not stiff.
9. Split the cake and sandwich with the cream.
10. Dust the top of the cake with Golden Icing sugar and decorate with sprigs of rosemary.

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