Preheat your oven to 180C / 355F (fan off), 160C / 320F (fan on). Line two large baking sheets with baking paper and dust generously with powdered sugar. Set aside.

Combine dry ingredients - Add the flour, baking powder, salt and corn flour in a small mixing bowl. Use a whisk to combine. Set aside.

Make meringue - To a separate, and very clean bowl add your egg whites, cream of tartar and vanilla extract and whip on medium speed using an electric hand mixer. Once you reach soft peaks, add the sugar 1 tsp at a time, while the mix is on high speed. Once all the sugar has been added continue whipping for 1-2 minutes until you reach stiff glossy peaks.

Add remaining ingredients - Mix the egg yolks and butter together in a small bowl, then gently fold through using a spatula. Once combined, sift in the dry ingredients and use a spatula to gently fold through so you don’t deflate your mixture. Fold gently and take care to scrape from the bottom which is where all the dry ingredients like to hide. Once you can see no dry ingredients the batter is ready!

Scoop out rounds of batter - Use two large spoons or an ice cream scoop about 2 tbsp in capacity to scoop rounds of batter onto your baking tray spacing them out about 2 inches apart as they will spread. Use a spoon to gently spread into a round shape if you need to. Don’t spread too much, they’ll spread and flatten slightly in the oven!

Bake - Bake in the middle rack for 3 ½ minutes, then turn around and bake for another 3 ½ minutes. They’ll be done when they’re lightly golden in color and spring back when lightly touched. Allow to cool on the baking trays before taking off.

Prepare mascarpone cheese - Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others.

Whip remaining ingredients - Add the remaining ingredients to the bowl and use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk attachment to whip on medium high speed until you reach stiff peaks. This usually takes about 3 - 4 minutes to achieve. What you’re looking for is a smooth but stiff whipped cream, not one that looks split.

Assemble your cakes by spreading jam on one or both sides, then add a dollop of cream, sandwich it with another cake and dust with icing sugar.