Sieve together the cornflour, plain flour, remaining cream of tartar
and baking soda.
Whisk the yolk mixture into the stiff whites and then carefully
fold in the flours.
Drop teaspoonfuls of the batter, about 2.5 cm apart, onto the trays.
Bake for 10 minutes until they are pale and golden. Do not overcook
them or they will dry out too much.
Allow to cool on the baking tray for five minutes before transferring
to a wire rack to cool completely. They can be stored in an airtight
container overnight or until required.
Assemble the puffs at least an hour before serving. Spread one with
jam, the other with whipped cream and sandwich them together. Cover
and refrigerate for 1-2 hours. During this time they will become
soft and puffy. Just before serving dust with icing sugar.
Make a big pot of Expectancy
Tea for all your friends with bumps.