- Beat egg whites until soft peaks form.
- Gradually add egg yolks and sugar. Beat well until sugar is dissolved.
- Sift dry ingredients three times. Fold lightly into egg mixture.
- Fold in warmed syrup.
- Pour into two greased and floured 20 cm sandwich tins.
- Bake in a moderate oven for 15 to 20 minutes.
- Cool on a wire rack covered with a clean tea-towel.
- When cold, fill with mock or whipped cream and sprinkle top with icing sugar.