Gingerbread Spice Sponge Cake

(1x 3 layer 18cm or 4 layer 15cm)
4 eggs
200g sugar
½ cup SR flour
½ cup cornflour
½ tsp ground clove
½ tsp ground nutmeg
3 tsp ground cinnamon
20ml golden syrup
20ml water
90g butter
600ml whipped cream

Melt butter, water and syrup. 
Whip the egg whites and add the sugar, add the egg yolks and then fold in the sifted dry ingredients and then fold in the wet mix. 
Spoon into lined cake tins and bake at 180°C for about 15-20 minutes. Allow to cool. 
Layer cake with whipped cream dust with icing sugar and serve with fresh cherries.

Recipe supplied by Wheel & Barrow.