OLD FASHIONED POWDER PUFF RECIPES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 
• Sift together the flour, cornstarch, cream of tartar, and baking soda into a bowl. Separate the eggs into two bowls. Beat the whites to soft peaks. Add the sugar to the egg whites in 3 stages, beating after each addition to make a stiff, glossy meringue. Whisk in the egg yolks, 1 at a time. Sift the dry ingredients together, then sift them over the egg mixture, and fold them in with the whisk, without beating or you'll lose volume. 
• Pipe or drop by tablespoonfuls onto the baking sheets, leaving room between them so they can spread. Bake until lightly golden, about 5 to 7 minutes. Remove the cakes to a rack to cool. They will harden slightly as they cool. 
• Sandwich the rounds together with raspberry jam and sweetened and vanilla-flavored whipped cream. Let the sweets sit an hour or so to soften before serving.

Steps:

• Preheat oven to 210C (if using a fan-forced convection oven, 200C may be better) and line four baking trays with baking paper.

  Sift dry ingredients, except sugar, three times.

  In a separate bowl, beat egg whites to soft peaks, then gradually beat in sugar until mixture forms a glossy, stiff meringue. Add yolks one at a time.

  Sift dry ingredients over mixture, then fold in very gently and thoroughly. Do not stir mixture after this point. It should be firm and when spooned onto trays should not settle or run. Quickly spoon heaped teaspoons of mixture onto prepared trays, well apart to allow for spreading. Cook for 5-7 minutes until sponge-coloured. Allow cakes to rest on trays for one minute, then, using a spatula, slip them onto a wire rack.

  When cakes are completely cold, store in pairs in an airtight tin for at least three hours, then fill each pair with a good spoonful of lemon curd and whipped cream three hours before serving.

  They will take about 30 minutes to soften. Dredge surface with icing sugar before serving.