Butter the tin, mix in the eggs, sugar and whisk.
Sift together the flour, cocoa, corn flour and fold in half into the mixture. Continue to fold gradually.
Bake in the oven @180 degrees for 40 min, until the sponge is well risen.
Turn out on the rack and leave it to cool.
Cut the cake into half and sandwich the layers together with some whipping cream.
Neaten out the cream and decorate with fruits of your choice.