If you’re looking for something a little different to serve up for afternoon tea, you can’t go past this ginger sponge. It’s like a lighter, fluffier gingerbread, oozing with cream… Yum!
Ingredients
Method
Ginger sponge
Grease two deep 20cm round cake pans.
Beat egg whites in medium bowl with electric mixer until soft peaks form; gradually add sugar and beat until dissolved between additions. Beat in egg yolks and golden syrup.
Triple sift dry ingredients, fold into mixture. Divide mixture evenly between prepared pans. Bake in a moderately hot oven (200C/180C fan-forced) for about 18 minutes.
Turn sponges immediately onto wire racks to cool.
Beat cream until soft peaks form and join cakes with the cream. Dust the top with a little sifted icing sugar, if desired.
This recipe is best made on the day of serving; to store, cover and refrigerate. Unfilled, the cake is suitable for freezing.
Note
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