Ginger Fluff Sponge Sandwich Recipes

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

Ingredients

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

BYRDHOUSE EASY GINGER BEEF SANDWICHES

Byrdhouse Easy Ginger Beef Sandwiches image

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

Ingredients

1 tablespoon vegetable oil
1 ½ pounds boneless beef sirloin steak, cut into thin strips
1 onion, sliced
3 cloves garlic, minced
3 large celery rib, thinly sliced crosswise
3 tablespoons minced fresh ginger root
2 tablespoons soy sauce, or to taste
1 teaspoon chili oil, or to taste
6 hoagie rolls, split lengthwise

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

Chocolate Fluff Sponge image

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

Ingredients

4 large fresh eggs
3/4 cup caster sugar
1 tablespoon golden syrup
1/2 cup cornflour
2 tablespoons plain flour
2 teaspoons cocoa powder
1 teaspoon cinnamon
1/2 teaspoon baking soda

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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