2 Tablespoons Plain Flour

1 Teaspoon Cinnamon

1 Teaspoon Ground Ginger

1 Teaspoon Cocoa

1 ½ Teaspoons Baking Powder

¼ Teaspoon Bi-carb Soda

4 Eggs Separated (room temperature, not from the fridge)

½ Cup Castor Sugar

1 Tablespoon Golden Syrup

1. Beat egg whites until soft peaks form then slowly add the castor sugar about a tablespoon at a time until all the sugar is dissolved
2. Add egg yolks one at a time and continue beating until light and fluffy
3. Sift flours, cocoa, cinnamon, ginger, bi-carb soda and baking powder three times
4. Gently fold dry ingredients into egg mixture until well combined, lastly adding the golden syrup
5. Divide mixture between two round cake tins that have been lined with baking paper on the base and well-greased
6. Bake at 170 c for approx. 25 mins or until cakes spring back when touched
7. When completely cool, sandwich cakes together with raspberry jam and whipped cream and top with a light dusting of icing sugar

This one is a winner, everyone loves it!