2 cups Chelsea Caster Sugar
3 cups self-raising flour
2 tsp backing soda
½ cup cocoa
4 eggs, separated
2 cups low-fat milk
2 Tbsp malt vinegar
2 Tbsp Chelsea Golden Syrup
2 tsp vanilla essence
1½ cups oil (canola, soya or light olive oil)

Filling
150 ml cream, whipped

Preheat the oven to 180°C.
Spray two 23-25cm cake tins (preferably spring-sided tins) with non-stick baking spray, and line the bases with non-stick baking paper. Set out three medium large bowls.
Into the first bowl place the sugar, flour, baking soda and cocoa, mix well.
Into the second bowl place the four egg yolks, milk, vinegar, golden syrup, vanilla and oil. Mix well. Into the third bowl place the egg whites. Beat these with a hand held electric mixer until soft and frothy white.
Pour the liquid ingredients from the second bowl onto the dry ingredients in the first bowl and mix well together. A hand held electric mixer will really combine the ingredients well.
Gently fold in the beaten egg whites with a spoon, until just combined.
Pour the mixture into the two prepared tins and bake for 35 minutes until done. Cool in the tins for 5 minutes, then tip out and cool completely on a wire rack.
To serve spread one cake with the whipped cream and place the other one on top.
Ice the top (and sides if your desire) with chocolate icing and don't forget the birthday candles! (You can use Chelsea’s Chocolate Icing)