Unfortunately this cake grew about twice the size that I wanted. I can't even follow my own instructions, so I don't recommend using bread tins. I suppose I could have just sliced them in half. Use broader tins, as written below.
This is a sponge cake from Mum's grandmother Beatrice Morcom. I don't know how original it is, but it is lickelish.
Preheat oven to 180°C.
Beat egg whites until thick and white.
Add castor sugar slowly and whip in after each addition until the mixture is stiff and shiny.
Add egg yolks, golden syrup and beat until blended.
Fold all the rest of the dry ingredients in.
Pour the mixture into two greased even-sized sandwich tins, bake in the oven for 25–30 minutes.
When cool, cream bet each layer and sift icing sugar all over the top. Serve.