Ginger Fluff

4 eggs

3/4 cup of castor sugar

1 tablespoon golden Syrup

1/2 cup arrowroot (I use white wings cornflour)

1 teaspoon each of cocoa, ginger and cinnamon

1 tablespoon plainflour

1 teaspoon baking powder

Separate eggs and beat whites until thick

add yolks and beat through

add sugar and golden syrup and beat until thick and creamy

Fold in sifted arrowroot andspices

add sifter flour and baking powder

fold gently

pour into 8 inch greased sandwich tins

bake in a moderate oven for 20-25 minutes

cool and fill with whipped cream