Get a medium and a large bowl out. Make sure the medium bowl is *spotless* as you will use it for whipping egg whites.
Separate the eggs, putting the whites in the medium bowl and the yolks in the large bowl.
3 eggs
Pour about half of the sugar in with the yolks. Using a hand mixer, beat the egg whites, adding the remaining sugar in increments, until stiff peaks form.
1/3 cup granulated sugar
Beat the egg yolks and sugar until fluffy and pale yellow in color. Add the melted butter, milk, and light corn syrup, and beat to combine.
1 Tablespoon light corn syrup, 1/2 Tablespoon butter, 1 Tablespoon milk
Sift in the cake flour and beat to combine. Do not over-beat, but just until combined.
1/3 cup cake flour
You may need to scrape down the sides and stir with a spatula. Add 1/4-1/3 of the egg whites to the batter, to lighten. Mix until completely combined, and add the remaining egg whites. Gently fold until combined.
Pour into prepared springform pan, and bake for about 15 minutes or until lightly golden or until a toothpick comes out clean. Set aside, and when cool to the touch, remove spring form outer shell and wash.
Once cake is cooled, cut about 1/2-1 cm width of the outside circumference and remove. We will not be using this, so feel free to snack on it. Now we have a smaller circle of cake, so the cake will be completely hidden by the mousse.