Lagkage

4 eggs – separated. Beat egg whites until stiff, set aside.
1 cup sugar
¾ cup flour
2 tbsp cornstarch
¼ cup lemon juice
1 tsp baking powder
Sprinkle of salt

Beat egg yolks and sugar for approx. 3 minutess and then add lemon juice, beating well. Add flour, cornstarch, baking powder and salt, mixing well. Fold in egg whites.

Place batter in a round baking pan lined with parchment paper to avoid sticking.

Bake at 350˚ for about 40 minutes or until a wooden pick inserted in center come out clean.

Remove to wire rack to cool. Once cooled cut cake into three equal sized layers. Place first layer on cake platter and spread with raspberry jam or cooked fruit filling. Place second layer on top and spread with custard or vanilla instant pudding mix – using less milk to form a thicker consistency. Add third cake layer.

Refrigerate until ready to serve. When serving, cover each piece of lagkage with whipped cream.