Quick & Easy

Ginger sponge

ginger sponge



1.Preheat oven to 180°C (160°C fan-forced). Grease and flour two deep 20cm-round cake pans; line bases with baking paper.
2.Beat egg whites in a medium bowl with electric mixer until soft peaks form. Gradually add sugar, beating until sugar is dissolved between additions. Beat in egg yolks and golden syrup. Fold in triple-sifted dry ingredients.
3.Divide mixture between pans and bake about 18 minutes. Immediately turn sponges, top-side up, onto baking-paper-covered wire rack to cool.
4.Sandwich cakes with whipped cream. Serve dusted with a little sifted icing sugar, if you like.

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