While tinkering with recipes featuring sweet spices, I came across this spectacular beauty in the Australian Women’s Weekly 100 Classic Cakes. Neglected during the summer months, the ginger sponge cake was a great find to add sweetness-filled warmth to my dreary winter morning. It is getting increasingly hard to get up and ready for work but I’m sure you’ll agree that a slice of cake greatly makes up for the daily torture especially when it happens to be a homemade sponge with the intoxicating aroma of ginger, cinnamon and chocolate.
GINGER SPONGE CAKE
5 eggs, separated
1/2 cup caster sugar
2 tbs golden syrup
1/3 cup self raising flour
1/3 cup cornflour
3 tsp ground ginger
1 tsp ground cinnamon
2 tsp cocoa powder
1 cup whipping cream
Icing sugar, for dusting
- Preheat oven to 180oC. Grease two deep 20cm round baking pans and line bases with parchment paper.
- Beat egg whites in a medium bowl until soft peaks form. Gradually add sugar and beat until dissolved.
- Beat in egg yolks and golden syrup. Triple sift dry ingredients and carefully fold into egg mixture.
- Pour mixture into prepared pans and bake for about 18 minutes. Immediately turn out sponges.
- Leave to cool top side up on parchment lined wire racks. Whip cream until soft peaks form.
- Sandwich sponges with whipped cream and dust generously with icing sugar. Makes 10 servings.