Women's Weekly Vintage Edition: Ginger sponge
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!
- 20 mins preparation
- 20 mins cooking
- Serves 8
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Ingredients
Ginger sponge
- 5 eggs, separated
- 3/4 cup caster sugar
- 1 tablespoon golden syrup
- 1/3 cup self-raising flour
- 1/3 cup cornflour
- 3 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoon cocoa
- 3/4 cup thickened cream
Method
Ginger sponge
- 1Grease two deep 20cm round cake pans.
- 2Beat 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.
- 3Triple sift dry ingredients, fold into mixture. Divide mixture evenly between prepared pans. Bake in a moderately hot oven for about 18 minutes.
- 4Turn sponges immediately onto wire racks to cool.
- 5Beat cream until soft peaks form and join cakes with the cream. Dust the top with a little sifted icing sugar, if desired.
Notes
This recipe is best made on the day of serving; to store, cover and refrigerate. Unfilled, the cake is suitable for freezing.
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