This light fluffy cake can be baked in a 20-23cm square cake tin depending on egg size. Cut with an electric knife I can get 20 pieces of cake. It is a favourite with my workmates.

Ingredients

12 serv.

large fresh eggs↗4
caster sugar↗3⁄4 cup
golden syrup↗1 tablespoon
cornflour↗1⁄2 cup
plain flour↗2 tablespoons
cocoa powder↗2 teaspoons
cinnamon↗1 teaspoon
baking soda↗1⁄2 teaspoon

Step-by-step instructions

1
Separate egg yolks.
2
Beat whites until fluffy, add sugar and beat well.
3
Beat in yolks followed by golden syrup.
4
Sift dry ingredients and fold into mixture.
5
Place mixture in lined tin (20-23cm).
6
Bake approximately 20 minutes(may take a bit longer) in moderate oven.
7
Ice cake with chocolate icing and put a chopped up peppermint crisp (topping of choice) on top.
8
Fill with whipped cream.

Source: food.com

Original recipe ↗

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