If you’re looking for something a little different to serve up for afternoon tea, you can’t go past this ginger fluff sponge. It’s like a lighter, fluffier gingerbread, oozing with cream… Yum! The sponge is spiced with warm ginger and cinnamon, with a dash of golden syrup as well.
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Ingredients
Method
Ginger fluff sponge
Grease two deep 20cm round cake pans.
Beat the egg whites in a medium bowl with an electric mixer until soft peaks form; gradually add the sugar and beat until dissolved between additions. Beat in the egg yolks and golden syrup.
Triple sift the 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 ginger sponges immediately onto wire racks to cool.
Beat the cream until soft peaks form and join cakes with the cream. Dust the top of the ginger sponge with a little sifted icing sugar, if desired.
Test Kitchen tip
This ginger sponge is best made on the day of serving; to store, cover and refrigerate.
Can I freeze the ginger fluff sponge?
Yes, the unfilled cake is suitable for freezing.
Where is the ginger sponge recipe from?
This ginger fluff sponge recipe first appeared in the Women’s Weekly cookbook, Sweet Old-fashioned Favourites.
