2 eggs
¼ cup Chelsea Caster Sugar
2 tsp Chelsea Golden Syrup
60g Edmonds standard flour
1 tsp Edmonds baking powder
½ tsp Edmonds baking soda
1 tsp cinnamon
½ tsp ground ginger

FILLING:
whipped cream
Chelsea Icing Sugar 

1. Preheat the oven to 200˚C. Lightly butter twelve small shallow patty tins and dust them with flour.
2. Warm a mixing bowl by running hot water inside it and then dry it thoroughly. Beat the eggs and Chelsea Caster Sugar until pale and thick. This will take about 3 minutes with an electric beater.
3. Add the Chelsea Golden Syrup and keep beating for another 5 minutes.
4. Sift together the dry ingredients fold them gently into the egg mixture.
5. Spoon the mixture into the prepared tins and bake for 8-10 minutes. The surface should spring back when you touch it lightly with your finger.
6. Leave for a couple of minutes until the mixture shrinks away from the tins a little. Turn out carefully loosening them with a round-bladed knife if necessary.
7. When cold cut a slit into the side of each cake with a small serrated knife and spoon or pipe in some whipped cream. Dust with Chelsea Icing Sugar.

Recipe courtesy of Edmonds