Ginger Fluff Sponge Cake
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 30 minutes
- 5 eggs (use duck eggs for a super high one like this or chicken eggs for a more regular sized one), separated
- 1 cup/220g/7.7ozs caster or superfine sugar, divided in two
- 3/4 cup/113g/3.9ozs cornflour or fine cornstarch
- 2 tablespoons plain all purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons cocoa powder
- 1 tablespoon golden syrup, warmed slightly
- 300ml/10.6flozs. cream
- 3 tablespoons golden syrup
- Chocolate shavings to decorate
Step 1 - Preheat oven to 180C/350F. Line 2x 20cm/8inch round tins on the base and sides. Whip the egg whites until foamy and soft peaks form. Then add half of the sugar and whip until glossy and firm. Then add the yolks and the rest of the sugar and whip until triple the size and very light and airy.
Step 2 - Sift in the cornflour, flour, baking powder and spices in three lots. Fold this into the egg mixture making sure that it is well incorporated - I often find little streaks of flour hiding at the bottom and folding the flour in takes time. Add the tablespoon of golden syrup. Divide evenly among the two tins and bake for 25-30 minutes or until the centre springs back when touched. Cool and remove from tin. You can make these the day before and wrap them or you can freeze the cooled cakes too.
Step 3 - Whip the cream with the golden syrup until you get a thick, spreadable, billowy whipped cream filling. Sandwich the two cakes together with the cream and pipe some on top. Sprinkle with chocolate shavings and serve.