4 eggs, separated
¾ cup sugar (plus 1 tbsp extra for the cream)
½ cup cornflour
¼ cup self-raising flour
1 tsp cocoa powder
1 tsp ground ginger
1 tsp ground cinnamon
1 Tbsp golden syrup, warmed
300 ml thickened cream
- Preheat oven to 180°C.
- Grease and line the base of 2 x 20cm round cake tins.
- In a large bowl, beat egg whites until stiff peaks form. Gradually add sugar, then egg yolks.
- In a separate bowl, sift cornflour, self-raising flour, cocoa, ginger and cinnamon, and lightly whisk to combine.
- Fold dry ingredients into egg mixture, and then fold in warmed golden syrup.
- Divide the mixture between the prepared tins and bake for 20 minutes in your preheated oven. The mixture will pull away from the edge of the tins when done. Cool in tins for 10 minutes, then invert onto a wire rack lined with baking paper to cool completely.
Whip the cream with the extra sugar until soft peaks form. Place in the fridge until needed.
- To assemble, place one cooled cake on a serving plate, then spread half the whipped cream on top. Sandwich with the remaining cake, then top with the leftover cream. Sprinkle with a little cinnamon to serve.