• 1¾ cups flour
• 2 tsp baking powder
• 1¼ cups castor sugar
• 1 tsp bicarb
• 4 tbsp cocoa + extra for dusting
• ¼ tsp salt
• 1 cup hot water
• ½ cup sunflower oil
• 1 tbsp white vinegar
• 4 large egg whites, room temperature
• 180g castor sugar
• 1 tsp ground cinnamon
• ½ tsp vanilla extract

1.) Preheat your oven to 170°C. Line the base of a 22cm springform cake tin with baking paper and grease the tin well.

2.) Sift the flour, baking powder, castor sugar, bicarb, cocoa and salt into a bowl and mix.

3.) Add the hot water, sunflower oil and vinegar and whisk until you have a smooth batter. Pour the batter into your prepared tin.

4.) Place the egg whites in a clean, dry bowl and whisk to soft peak stage.

5.) Combine the castor sugar and cinnamon in a small bowl. Add 2 tablespoons of cinnamon sugar at a time to the egg whites, beating well after each addition. Add the vanilla extract and whisk until all the sugar has dissolved and you have a thick, glossy meringue.