Ginger Sponge
My hairdresser requested a ginger sponge for Christmas. I have never made a traditional sponge as my Mum was the Queen of Sponges, especially the passionfruit one. I did a test run in my 50 year old Kenwood. However, smoke started to billow at the end of 20 minutes so I consulted Cookidoo in my new TM6. Excellent result and far easier, no triple sifting of dry ingredients or adding sugar gradually.
Preheat oven to 180 degrees Celsius (350 F).
Brush the sides and base of 1 cake pan (22 cm x 7 cm) with cake release
https://www.forumthermomix.com/index.php?topic=7350.0 or butter.
Line the base of cake pan with baking powder.
The cooked cake will fill the pan.
Ingredients for the ginger mixture
2 tsp cocoa
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp cream of tartar
Mix together in a small bowl and then push through a fine strainer into another bowl. Set aside.
For the sponge
4 jumbo eggs (I used 5 large) - at room temperature
125g castor sugar
1 tsp vanilla
128g plain flour (you won’t use it all)
1 tsp baking power
Pinch of salt
Method
Insert butterfly, add eggs, sugar and vanilla.
Beat 6 mins/100 degrees/speed 4
Then beat 6 mins/speed 4 with no heat.
Set scales and add ginger mixture.
Add baking powder and enough flour to weigh a total of 128g (you will have a little flour leftover).
Mix 4 sec/speed 3.
Remove butterfly and gently stir flour into the mixture with a spatula.
Pour into the pan.
Bake 20 - 25 minutes. Test with a wooden skewer (undercooked will sink in the middle, over baked will be dry).
Run knife round the tin and leave in tin for 10 mins before removing.
Allow to cool completely before cutting in half horizontally.
Notes
For an extra ginger hit I minced some preserved ginger with lemon juice then added pure icing sugar to spread on top.
The original Ginger Fluff Sponge is lighter and is more fragile in texture.
Fill with cream.
