GINGER FLUFF SPONGE

[mab19]

GINGER FLUFF SPONGE

4 eggs
3/4 cup caster sugar
1/2 cup cornflour
2 dessertspoons plain flour
1/2 teaspoon cream of tartar
1/2 teaspoon bi carb soda
1 teaspoon cinnamon
2 teaspoons ground ginger
2 teaspoons cocoa
1 dessertspoon golden syrup

Pre heat the oven to 180 deg.
Sieve the dry ingredients together 3 times
Beat the eggs in  an electric mixer until thick and creamy and the mixture holds its shape
Gradually add the sugar a little at a time.  It should take about 15 - 20 mins to do this.
Lightly fold in the dry ingredients until just combined, I use a small hand whisk for this.
Lastly gently fold in the golden syrup.  Do not beat it in.

Pour the mixture into two greased and lined 8" (20cms) round cake tins and bake for 20 - 25 mins.
Turn out onto a teatowel covered cake rack and allow to cool.

Fill with cream
Ice with cinnamon or lemon icing or dust with icing sugar and top with finely diced glace ginger.

[cookie1]

I think this looks delicious Mab. Thanks.

[Cuilidh]

That sounds mouth-wateringly delicious. I haven't made a sponge since I was a teenager - and that was last century - but I am sorely tempted to have a go at this one!  Could you let us know how much golden syrup goes into it?

[cookie1]

I had a chuckle about when you were a teenager Marina. Then had to realise that I’m the same, of course. In fact thinking that I was born in the first half of last century is quite hilarious.
I had a lady say to me recently that we were all far too young to die- she was speaking about Covid.

[mab19]

That sounds mouth-wateringly delicious. I haven't made a sponge since I was a teenager - and that was last century - but I am sorely tempted to have a go at this one!  Could you let us know how much golden syrup goes into it?

Ooops, sorry Marina it's now been fixed.