Moist special occasion chocolate cake - Chelsea bake-off winner

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

2 cups caster sugar
3 cups self- raising flour
2 teaspoons baking soda
1/2 cup cocoa
3 eggs separated
2 cups milk
2 tablespoons malt vinegar
2 tablespoons golden syrup
2 teaspoons vanilla
1 1/2 cups Canola oli
1 egg

Combine all dry ingredients. In a large bowl beat the 3 egg whites until stiff. In a separate bowl, combine milk and vinegar, then add the rest of the wet ingredients together, including the whole egg and 3 egg yolks, and beat. Mix wet and dry ingredients together, then fold in the beaten egg whites. Pour into two well greased or baking paper- lined tins about 20- 23 cm in diameter. Bake for 25-30 minutes in a moderate oven (180C for NZ non-fan). Cool on a wire rack. To serve, pile whipped cream on one cake, place the other cake on top and frost top with chocolate icing.
Chocolate Icing
25g butter
3 tablespoons cocoa
few drops vanilla essence
2 cups of icing sugar
milk to mix
Melt butter, stir in cocoa & essence. Add icing sugar and stir in enough milk to make spreading consistency. Beat well til smooth.