Beat together until thick and pale:
4 egg yolks
½ cup sugar
1 tbsp oil
Sift and fold in:
½ cup flour
1 tbsp cornstarch
Beat until a stiff glossy meringue and fold in:
4 egg whites
¼ cup sugar
Few drops lemon juice
Pour into 2 lined 8” sandwich tins and bake 160 C fan-assisted (180 without) for 25-30 mins until skewer inserted comes out clean. Let cool completely and remove from pan.
Using cold equipment and ingredients, whip 2 cups (500ml) double cream with ¼ cup icing sugar until floppy. Set aside half for frosting.
Thoroughly drain 1 tin fruit cocktail (or chopped up strawberries, mango, whatever fruit you want etc). Pat dry further with kitchen towels.
Stir the chopped fruit into the other half of cream and spread over one layer of sponge.
Top with other layer, then coat top and sides with rest of cream. (Tip: spread a very thin layer first all over the cake as a crumb catcher, to make frosting smoother and easier)
Decorate the top with fruit as desired and the sides with chopped almonds. Dust with icing sugar. Chill for at least a few hours before serving.