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
  • Print


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


Ginger sponge
  • 1
    Grease two deep 20cm round cake pans.
  • 2
    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.
  • 3
    Triple sift dry ingredients, fold into mixture. Divide mixture evenly between prepared pans. Bake in a moderately hot oven for about 18 minutes.
  • 4
    Turn sponges immediately onto wire racks to cool.
  • 5
    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.

More From Women's Weekly Food