|Caster sugar||4 Ounce|
|Baking powder||1 Teaspoon|
|Warm water||2 Tablespoon|
|Cinnamon||1 1⁄2 Tablespoon|
|Golden syrup||1 1⁄2 Tablespoon|
Cream butter and sugar.
Beat the eggs and add gradually.
Sift in the flour, baking powder and cinnamon.
Melt golden syrup in the water, and beat into the mixture.
If the mixture seems too dry, a little milk may be added to bring it to a thickish batter consistency.
Beat well, then pour it into two greased and floured sandwich tins.
Bake for about 20 minutes in a moderate oven.
Useful note: To ease the turning out problem with sponge sandwiches, put a strip of greaseproof paper, about 2 in. by 1 in. will be about right, into the base of the tin after greasing and flouring or spread a wet tea cloth over the inverted tins as they cool.