after failing my first attempt at ginger sponge, i changed to this recipe and it turned out great and i will be making again. next time i make this i might spread some jam (jelly to the americans) on the cake layers before adding cream in the middle just because i can and traditionally thats what is done to sponge cakes. i might also add an extra half teaspoon of ginger to the cream because i like a stronger flavour but the people in my office liked the cake the way it was and could taste the ginger so its just a personal taste decision.
- • 4 eggs, separated
- • 2/3 cup caster (super fine) sugar
- • 2/3 cup plain flour
- • 1/3 cup cornflour
- • 1 teaspoon baking powder
- • 3 teaspoons ground ginger
- • 1 teaspoon ground cinamon
- • 300ml carton thickened cream
- • 2 teaspoon of ground ginger
- • 4 tablespoons golden syrup/treacle/honey (i used golden syrup)
- 1. Grease two deep, 20cm round cake pans/8″ square. Line bases with baking paper/parchment paper an all sides
2. Whisk egg whites in a large bowl with an electric mixer until firm peaks form.
3. Change to beater blade and with motor operating, gradually add sugar, beating well until sugar is dissolved. Add yolks, beat until mixture is thick and fluffy.
3. Sift combined flour, cornflour, baking powder, cinamon and ginger over egg mixture. dont add all the dry ingrediants at once, do it in 2 or 3 batches.
4. Using a metal spoon, gently fold into flour mixture-not to overmix. Divide mixture among prepared pans.
5. Cook at 160C for about 15 minutes or until sponges come away from sides of pans. Turn onto wire racks to cool.
6. Place cream, ginger and golden syrup in a bowl and beat with an electric mixer until firm peaks form.
7. To serve, spread cream over one sponge layer, place top cake layer and spread remaining cream.