2 Cups Chelsea White Sugar
3 Cups flour
2 tsp baking powder
½ Cup cocoa
3 egg whites
2 Cups milk
2 Tbsp malt vinegar
2 Tbsp Chelsea Golden Syrup
2 tsp vanilla essence
1 ½ Cups oil
1 egg

Grease 2 x 9inch (22cm) round cake tins. Preheat oven to 180°C

Mix all dry ingredients together.
Beat 3 egg whites until stiff and set aside.
In a separate bowl mix milk and vinegar together, then add the remaining wet ingredients including whole egg and mix together.

Mix wet and dry ingredients together and gently fold in egg whites.

Pour into the cake tins and bake for 25 - 30mins at 180°C. Leave in tin for 5mins and then turn out onto wire racks to cool.

The cakes come out quite high so you can cut it in half and put any sort of jam. I use mainly raspberry then make a Bailey's icing to put on top of jam you could just use cream though. Put the two halves back together and ice with chocolate butter icing. You could serve with a scoop of icecream beside a slice on the plate for a dessert.
This cake has a good life span of up to a week.