Name: Ginger sponge
Cook time: 18 min
Total time: 18 min
Yield: 10
Ingredients: 5 eggs, separated; 3/4 cup (165g) caster sugar; 1 tablespoon golden syrup; 1/3 cup (50g) self-raising flour; 1/3 cup (50g) cornflour; 3 teaspoon ground ginger; 1 teaspoon ground cinnamon; 2 teaspoon cocoa powder; 3/4 cup (180ml) thickened cream, whipped; icing sugar, to dust (optional)

Ingredients

5 eggs, separated

3/4 cup (165g) caster sugar

1 tablespoon golden syrup

1/3 cup (50g) self-raising flour

1/3 cup (50g) cornflour

3 teaspoon ground ginger

1 teaspoon ground cinnamon

2 teaspoon cocoa powder

3/4 cup (180ml) thickened cream, whipped

icing sugar, to dust (optional)

Method

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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Ingredients

Method

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