Ginger Fluff Sponge Sandwich |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A nice light flavoured sponge to have for a change. This recipe comes from an old Australian Womans Day magazine (1969) and is still in my tried & true recipe collection. Ingredients:
4 egg yolks |
4 egg whites |
3/4 cup caster sugar |
1/2 cup cornflour |
3 tablespoons plain flour |
1 teaspoon baking powder |
2 teaspoons cocoa |
2 teaspoons ground ginger |
1 teaspoon mixed spice |
2 tablespoons hot water |
2 teaspoons lemon juice |
sweetened whipped cream, for joining together |
Directions:
1. Grease and flour two 8-inch sponge sandwich tins.
2. Set oven to 350°C/180°F.
3. Beat egg whites until stiff in large bowl of electric mixer.
4. Slowly add in sugar while beating and continue beating until the sugar is dissolved.
5. Add egg yolks one at a time and beat until mixture is evenly coloured right through.
6. Sift the dry ingredients together and lightly fold through using a metal spoon.
7. Add hot water and lemon juice and fold in lightly.
8. Pour evenly into the prepared tins and bake for 20 minutes or until cake springs back when lightly touched with finger.
9. Remove from oven and leave in tins for about 5 minutes, then turn out onto a rack to cool completely.
10. When cold join together with sweetened whipped cream and dust with icing sugar.
11. *To make more special spread top with a thin layer of lemon icing/frosting and decorate with rosettes of whipped cream and pieces of preserved ginger.
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