2 large eggs
1/3 c caster sugar
Pinch salt
1 tbsp golden syrup
1/2 cup white flour
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
Whipped cream for filling
Brush tins with melted butter or use cooking spray.
Sift together the flour, spices and soda then set aside.
Separate eggs and reserve yolks.
Beat whites with salt until thick and the mixture holds its shape.
Add slightly warmed syrup to the mixture and beat thoroughly.
With beater running, gradually add caster sugar to the mixture.
Add the yolks and beat until fully combined.
Fold in the sifted dry ingredients in two portions.
Spoon mixture into tins using a tablespoon.
Bake 180C for 9 to 10 minutes.
When cold, cut slits in each cake then fill with whipped cream.
Cover and leave for two hours before serving.
The filled cakes can be frozen.