1¼c caster sugar
1¾c self-raising flour (or 1 ¾c regular flour and 1½t baking powder)
Good pinch of salt
1½t butter or margarine
5T hot water
Grease two 9" sandwich tins or a 9" cake tin and dredge with flour, or line with baking paper. Separate eggs. Beat egg whites stiffly, add sugar gradually beating until thick. Add yolks. Sift flour and salt together and fold into egg mixture lightly and evenly. Fold in melted butter and hot water quickly and lightly. Pour into tins and bake at 180° for 30 minutes or until cake springs back when lightly touched.