Ginger Sponge 2
Dessert, Pie, Cake, Ice Cream
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)
Description
18 mins cooking
Directions
Preheat oven to 180°C (160°C fan-forced). Grease and flour two deep 20cm-round cake pans; line bases with baking paper.
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.
Divide mixture between pans and bake about 18 minutes. Immediately turn sponges, top-side up, onto baking-paper-covered wire rack to cool.
Sandwich cakes with whipped cream.
Serve dusted with a little sifted icing sugar, if you like.