Chocolate nut cake

Preheat oven to 180 ºC (350 ºF). Grease a square 24 cm cake tin with butter or margarine and line base with wax paper. Beat egg yolks until slightly foamy. Add castor sugar by the spoonful and beat until light and creamy. Sift cornflour over the mixture and fold in with a metal spoon. Fold in the walnuts and chocolate. Beat the egg whites and salt together until soft peaks are formed. Fold into the mixture and turn into the prepared tin. Bake for about 20-25 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Cool slightly in the tin before turning out onto a wire rack to cool completely. Halve cake and spread the bottom layer with strawberry jam. Spread bottom layer with about two thirds of the cream. Place other cake layer on top and decorate with cream rosettes. Dust with a little icing sugar just before serving.
Makes a medium-sized cake.