Blueberry and Pistachio Layer Cake

4 eggs

¾ cup caster sugar

1 cup cornflour

1 teaspoon cream of tartar

½ teaspoon bicarbonate of soda

2 cups thickened cream

2 tablespoons icing sugar

250g fresh blueberries

½ cup pistachios kernels

1. Preheat oven 180°C fan forced. Grease three 22cm round cake pans.
2. Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy.
3. Using a metal spoon gently fold in twice sifted flour, cream of tartar and bicarbonate of soda until combined.
4. Divide mixture among  cake pans, bake, uncovered, in oven about 15 minutes or until cooked through.
5. Stand cakes in pan 5 minutes before turning onto wire rack. Cool.
6. Whip cream and icing sugar in a bowl with an electric mixer until stiff peaks form.
7. Gently spread cream over  all three cakes. Top with blueberries and pistachios. Gently place layers on top of each other. Dust with icing sugar. Serve.