4 eggs, separated
100g Chelsea Caster Sugar
2 Tbsp Chelsea Golden Syrup
120g plain flour
1 tsp baking soda
1½ tsp ground ginger

Filling
125g cream cheese
30g butter, softened
½ cup Chelsea Icing Sugar
300ml cream, softly whipped
Chelsea Icing Sugar to dust

Preheat the oven to 160°C fan bake. Grease a patty tin.

Using an electric beater, whip egg whites until foamy then gradually add the caster sugar, beating for 3-4 minutes until thick, white and glossy. Beat in egg yolks and golden syrup on a medium-low speed.

Sift over flour, baking soda and ginger and stir gently to combine. Spoon into prepared tin and smooth tops, then bake for 8-10 minutes until puffed and golden (they should spring back when lightly pressed in the centre). Cool on a wire rack before filling.

Filling
Beat butter, cream cheese and icing sugar together until light and fluffy. Fold in whipped cream until combined. Slice off the top of each cake and cut this in half to make two wings. When ready to serve, lavishly spoon filling onto the top of the cake and decorate with the two pieces of wings. Dust with icing sugar.