1/2 cup arrowroot or cornflour 2 tbsp self raising flour 4 eggs 1tsp cinnamon 1tsp baking powder 3/4 cup caster sugar 1tsp cocoa pinch salt 1 tbsp ground ginger
Beat egg whites until stiff, add sugar gradually, then yolks and golden syrup. Sift dry ingredients three times and fold in. Divide between two sponge tins and bake in a moderate oven for approx. 25 minutes. When cool fill with whipped cream.
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