*try to find real cinnamon oyster tins which have shallow, round-based indentations so you can serve the cakes rounded side up. otherwise regular shallow patty tins work fine – muffin tins are a bit too deep, but will do at a pinch.
Lightly grease a tray of twelve patty tins* with butter then sift over them a mixture of 1 tbsp flour and 1 tbsp caster sugar. Turn the tin upside down over the sink and tap it to remove the excess.
Have the eggs at room temperature.
Sift the dry ingredients into a bowl and mix with a wire whisk or fork to combine them thoroughly.
Warm the mixing bowl and break in the two eggs.
Using an electric mixer, beat the eggs, adding the sugar gradually until the mixture is extremely light and fluffy. Pour in the slightly warmed golden syrup and keep beating for at least another 5 minutes. It sounds like a long time, but long beating is the secret of light sponge cakes. When you lift the beaters out the mixture should fall in ribbons and remain on top of the mixture for several seconds before sinking.
Sift the dry ingredients again, this time onto the egg mixture and fold them in very gently using a large metal spoon, turning the bowl as you go.
Spoon the mixture into the prepared tins and bake for 8–10 minutes.
Remove from the oven and leave to cool for a couple of minutes until the mixture shrinks away from the tins a little.
Turn out carefully, loosening them if necessary with a round-bladed knife.
Cut a slit in the side of each cake with a small serrated knife and spoon or pipe in some whipped cream.
Dust with icing sugar and serve.
You can freeze them quite successfully, cream and all.