Ingredients:
1/2 cup cornflour
1 tsp mixed spice
1/2 tsp bi-carb soda
2 tsp plain flour
1 tsp cocoa
1 tsp powdered ginger
1/2 cup castor sugar
pinch of salt
3 eggs
1 dessertspoon golden syrup
Method:
Sift together cornflour, plain flour, mixed spice, powdered ginger, bicarb soda & cocoa four times. (This is really important as it aerates the flour which allows the sponge to rise)
Separate the eggs & beat the whites with the salt, till form stiff peaks form
Add the yolks to the whites, then sugar, golden syrup & stir through well
Gently fold in the dry ingredients
Line two sponge tins (18cm diameter by 5cm deep) with baking paper & divide mixture between them.
Bake at 180 degrees for 20 minutes
When the sponges are cooked, remove baking paper before cooling to avoid shrinkage
To serve, put a layer of whipped cream between the sponges & on top & crumble a 'Flake' chocolate bar over the top
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