4 eggs 1 cup Chelsea White Sugar 2 1/2 Tbsp boiling water 1 Tbsp Chelsea Golden Syrup 2 tsp cocoa 1 tsp cinnamon 1 breakfast cup cornflour 1 heaped tsp baking powder 1 heaped Tbsp flour
Seperate eggs. Beat egg whites until thick. Add yolks and beat again. Dissolve sugar in boiling water, gradually add to eggs along with the golden syrup and beat well for at least 3 minutes. Sift together all the dry ingredients and fold into mixture. Turn into 2 deep lightly greased and cornfloured sponge tins, at least 7cm deep. Bake at 190°C for 25 mins or until cooked. Cool for a few minutes in tins before turning out on to a wire rack.