Preheat your oven to 170°C.Line the base of a 22cm springform cake tin with baking paper and grease the tin well. Sift the flour, baking powder, castor sugar, bicarb, cocoa and salt into a bowl and mix. Add the hot water, sunflower oil and vinegar and whisk until you have a smooth batter. Pour the batter into your prepared tin. Place the egg whites in a clean, dry bowl and whisk to soft peak stage. 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. Carefully place heaped tablespoons of meringue onto the cake batter. Use the back of a teaspoon to gently smooth the meringue to cover the top of the cake. Pop the cake in the oven for approximately 1 hour, or until a carefully inserted skewer comes out clean. Allow to cool completely before removing from the tin. Dust the meringue with cocoa powder just before serving.
Makes 1 x 22cm cake.
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