Ginger Fluff Sponge Sandwich Recipes
GINGER FLUFF SPONGE SANDWICH
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
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
BYRDHOUSE EASY GINGER BEEF SANDWICHES
Gingery beef on a chewy hoagie roll, yum. My oldest son and I love these and could easily wolf the whole batch down - little brother and dad have to fight us for 'em!
Provided by SunnyByrd
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Stir in the sirloin strips, and cook a few minutes until the strips begin to brown, but are still a little pink. Stir in the onion and garlic; cook for 2 minutes. Add the celery and ginger, continue cooking until the onion has softened, about 3 minutes. Season with soy sauce and chili oil. Divide among hoagie rolls and serve.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 72 g, Cholesterol 60.5 mg, Fat 20.2 g, Fiber 4.5 g, Protein 31.1 g, SaturatedFat 6.2 g, Sodium 1126 mg, Sugar 6.4 g
CHOCOLATE FLUFF SPONGE
This light fluffy cake can be baked in a 20-23cm square cake tin depending on egg size. Cut with an electric knife I can get 20 pieces of cake. It is a favourite with my workmates.
Provided by Sweet Cookie
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Separate egg yolks.
- Beat whites until fluffy, add sugar and beat well.
- Beat in yolks followed by golden syrup.
- Sift dry ingredients and fold into mixture.
- Place mixture in lined tin (20-23cm).
- Bake approximately 20 minutes(may take a bit longer) in moderate oven.
- Ice cake with chocolate icing and put a chopped up peppermint crisp (topping of choice) on top.
- Fill with whipped cream.
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