Cream together the butter or margarine
and sugar until pale and fluffy. Fold in the flour, cornflour and
caraway seeds. Beat the egg yolks, then mix them into the mixture.
Whisk the egg whites until stiff, then gently fold them into the
mixture using a metal spoon. Spoon into a greased and lined 20 cm/8
in cake tin (pan) and sprinkle with sugar. Bake in a preheated oven
at 180°C/350°F/gas mark 4 for 1½ hours until golden brown and
beginning to shrink away from the sides of the tin.