Preheat oven to 180 degrees C. Grease and flour two 20cm round cake tins.
Sift together into a bowl the cake flour, bicarb soda, baking powder, salt, ginger, cinnamon, cloves and nutmeg. Add the copha, brown sugar, maple syrup and 2/3 cup sour cream. Beat for 2 minutes with an electric mixer set at medium speed.
Beat in the eggs and 1/3 cup sour cream and mix for another 2 minutes. Pour batter into prepared tins.
Bake at 180 degrees C for 30 to 35 minutes or until cake springs back lightly when touched. Cool for 5 minutes then remove from tins and continue cooling.