Place eggs in warm bowl and beat until thick and creamy (around 8 minutes). Add sugar gradually and continue beating until the mixture will hold shape.
Sift Baking Powder, cornflour and rice flour twice and fold lightly into mixture.
Pour mixture into two 18cm (7inch) cake tins which have been lined on the base and well greased and floured.
Bake in moderate oven for about 20-25 minutes. Cool slightly before removing from tins.