Ginger Fluff Sponge

I have many fond memories of the good old fashioned sponge cake, as it was something I grew up having for afternoon tea at my Grandparents house. It was always feather light, fluffy and usually filled with cream and jam or sometimes filled with cream and then iced with either passion fruit or coffee icing.

The advice I was given from both my Grandmother and Mother on how to master the art of the mighty sponge, was to always use fresh eggs, sift the dry ingredients several times and take care when adding the dry ingredients not to over beat.

It wasn't until recently that I first tasted 'Ginger Fluff' sponge and whilst I still love the a traditional sponge, I do love the spicy gingerness of the Ginger Fluff.

Ginger Fluff Sponge - Amanda Naismith

4 eggs, fresh and at room temperature

3/4 cup sugar

1/2 cup cornflour

2 dessert spoons plain flour

1 teaspoon cocoa

2 teaspoons ginger

2 teaspoons cinnamon

1 tsp baking powder

1 dessert spoon golden syrup (microwave for 25 seconds so it is easier to pour)

To serve

Whipped cream to fill
Icing sugar, to dust

Preheat oven to 180c fan forced. Grease and lightly flour two 20cm tins and line base with baking paper.

Beat eggs and sugar in electric mixer until light, creamy and increased in volume (about 7 mins.). This will help to create masses of air bubbles, giving the sponge a light airy texture.

Sift all dry ingredients 4 times, then gently mix with eggs and sugar being careful not to over mix. Once combined add golden syrup and carefully mix through.

Divide mixture evenly between the two tins and bake in pre heated oven for 20 mins., until sponge is light golden in colour and bounces back when gently touched with fingertips. Allow to cool in tins for 5 mins., (sponges will shrink from the sides of the tins), then turn out onto wire rack to cool completely.

Sandwich sponges together with whipped cream and dust with icing sugar.