4 egg yolks
4 egg whites
3/4 c caster sugar
1/2 c cornflour
3 tbsp plain flour
1 tsp baking powder
2 tsp cocoa
2 tsp ground ginger
1 tsp mixed spice
2 tbsp hot water
2 tsp lemon juice
sweetened whipped cream, for joining together
Grease and flour two 20cm sponge sandwich tins.
Beat egg whites until stiff in large bowl of electric mixer.
Slowly add in sugar while beating and continue beating until the sugar is dissolved.
Add egg yolks one at a time and beat until mixture is evenly coloured right through.
Sift the dry ingredients together and lightly fold through using a metal spoon.
Add hot water and lemon juice and fold in lightly.
Pour evenly into the prepared tins and bake 180°C for 20 minutes or until cake springs back when lightly touched with finger.
Remove from oven and leave in tins for about 5 minutes, then turn out onto a rack to cool completely.
When cold join together with sweetened whipped cream and dust with icing sugar.