Preheat oven to 180 degrees C. Grease a 22x33cm cake tin.
Sift together the flour, cocoa, bicarb soda and salt; set aside. Separate eggs. Beat egg whites in a clean bowl until stiff peaks form.
Cream butter and sugar in mixing bowl until light and fluffy using electric mixer at medium speed. Blend in the golden syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately with coffee to creamed mixture. Gently fold in egg whites. Pour batter into prepared tin.
Bake in preheated oven for 45 minutes or until cake is done. Cool in tin on rack. Ice as desired.