A LIGHT AND AIRY CHOCOLATE SPONGE

I found this recipe written on lined writing paper and folded inside an old cooking book , which I purchased from Churchill Lifeline shop. Preheat your oven to 180 deg C. ( the recipe says a moderate oven and use 2 round pans ) I suggest you use 2 medium cake pans, greased and lined with baking paper). Ingredients ...4 eggs lightly beaten, 3/4 cup of castor sugar, 1 tbs of plain flour, 1 dsp of ground ginger, 1 tsp of cocoa, 1 tsp of ground cinnamon, 1/2 tsp of bi carb of soda, 1 tsp of cream of tartar, 1/2 cup of cornflour and 1 tbs golden syrup ( warmed to room temp). There was no list of ingredients as I have listed for you ( taken from the written recipe). ....the following is what was hand written on the lined paper. Beat together 4 eggs with 3/4 cup of castor sugar until creamy ( the writen recipe says 20 minutes). Mix together in a bowl 1 tbs of plain flour, 1 dsp of ground ginger,1 tsp of cocoa, 1 tsp of ground cinnamon, 1/2 tsp of bi carb of soda, 1 tsp of cream of tartar, 1/2 cup of cornflour. Fold the dry mixture into the egg mixture and mix together. Lightly fold in 1 tbs of room temp golden syrup. The written recipe says bake in 2 round cake tins , I suggest you divide the batter evenly between the prepared cake pans. Place in the preheated oven for 30 minutes ( I suggest you test the cakes with a skewer for doneness , if the skewer comes out clean , the cake is done.) Cool the cakes on a wire rack and spread with raspberry jam and top with whipped cream, as per the written recipe. There is no mention of any icing , so maybe a light dusting of sifted icing sugar to finish it off.