Ginger Fluff Sponge Sandwich Recipes

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GINGER FLUFF SPONGE SANDWICH



Ginger Fluff Sponge Sandwich image

A nice light flavoured sponge to have for a change. This recipe comes from an old Australian Womans Day magazine (1969) and is still in my tried & true recipe collection.

Provided by Jen T

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

4 egg yolks
4 egg whites
3/4 cup caster sugar
1/2 cup cornflour
3 tablespoons plain flour
1 teaspoon baking powder
2 teaspoons cocoa
2 teaspoons ground ginger
1 teaspoon mixed spice
2 tablespoons hot water
2 teaspoons lemon juice
sweetened whipped cream, for joining together

Steps:

  • Grease and flour two 8-inch sponge sandwich tins.
  • Set oven to 350°C/180°F.
  • Beat egg whites until stiff in large bowl of electric mixer.
  • Slowly add in sugar while beating and continue beating until the sugar is dissolved.
  • Add egg yolks one at a time and beat until mixture is evenly coloured right through.
  • Sift the dry ingredients together and lightly fold through using a metal spoon.
  • Add hot water and lemon juice and fold in lightly.
  • Pour evenly into the prepared tins and bake for 20 minutes or until cake springs back when lightly touched with finger.
  • Remove from oven and leave in tins for about 5 minutes, then turn out onto a rack to cool completely.
  • When cold join together with sweetened whipped cream and dust with icing sugar.
  • *To make more special spread top with a thin layer of lemon icing/frosting and decorate with rosettes of whipped cream and pieces of preserved ginger.

Nutrition Facts : Calories 146.2, Fat 2.4, SaturatedFat 0.8, Cholesterol 83, Sodium 77.3, Carbohydrate 27.7, Fiber 0.8, Sugar 19, Protein 3.9

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