Beat eggs in large bowl. Blend in sugar, flour and cornstarch. Add remaining ingredients blending well after each addition. Blend until smooth. Pour into 23 cm springform pan. Pan will be very full.Bake for 1 hour at 160ºC . Turn oven off and leave cake to cool with oven door open for another hour. Remove and refigerate. Note: This recipe does not call for a crust. I usually use a basic graham cracker or chocolate cookie with butter crust. I have used a 10in pan for this cake as well. This is a very tall cake you can use more or less sugar to your taste. Decorate with fruit, chocolate whatever you want! From a PTA cookbook.