THE Cake Cottage Albury-Wodonga founder Lana McMillan shares her recipe for Ginger Fluff Sponge.
- 4 eggs, separated
- 3/4 cup caster sugar
- 1/2 cup cornflour
- 1 tbsp plain flour
- 2 tbsp ginger
- 1 tsp cocoa
- 1 tsp cinnamon
- 1/2 tsp bicarb soda
- 1 tsp cream of tartar
- 1 tbsp golden syrup
Beat egg whites until soft peaks form, then add caster sugar slowly, about 1/3 at a time, and beat until sugar has dissolved.
Add the egg yolks, one at a time, until light and fluffy.
Sift the flour, cocoa, cinnamon, ginger, cream of tartar and bicarb soda.
Fold into the egg mixture and mix together.
Add the warm golden syrup and fold lightly.
Bake in two round cake tins in a moderate oven for about 25-30 minutes.
When cooked, the sponge will bounce back when touched.
Cool on a rack and fill with whipped cream and/or jam.
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