Already had it on file
Ginger fluff sponge with apple sauce filling - (from the crabapple bakery - cupcake book)
What you need for decorating3 cups whipped cream
1 x 250g packet sponge fingers
1 metre ribbon
6 gingernut biscuits - crushed
fresh roses (make sure they are pesticide free), or maybe use imitation ones.
Icing sugar, for dusting
edible glitter (I used a hologram glitter)
The apple sauce filling250g granny smith apples, peeled, cored and quartered
juice of 1/2 a lemon
grated zest of 1/2 a lemon
1/2 cup white sugar
1 cinnamon stick
1 teaspoon vanilla extract (not essence)
Toss the apple quarters in the lemon juice and set aside. Reserve any excess lemon juice.
In a heavy saucepan, combine the reserved lemon juice, zest, sugar, and cinnamon stick. Heat gently until the sugar has dissolved.
Simmer 2-3 minutes more before adding the apple.
Simmer apples for 10 minutes or until the apple is soft, and the liquid has reduced.
Drain off excess liquid, and place the cooked apples into a bowl, and mix in vanilla.
Remove cinnamon stick, and mash with a fork until smooth.
Allow to cool.
The cake1/3 cup self raising flour
1/3 cup cornflour
3 teaspoons ground ginger
1 teaspoon ground cinnamon
2 teaspoons cocoa
5 eggs (separated)
3/4 cup castor sugar
1 tablespoon golden syrup
Pre-heat oven to 190c.Grease 2 20cm sponge cake/sandwich cake tins. (I think I lined the base with greaseproof paper too).
Combine the flours, spices and cocoa by sifting together 3 times. Set aside.
Using an electric mixer on high speed, beat the egg whites until soft peaks form.
Gradually add the sugar, beating after each addition until dissolved.
Add the egg yolks and golden syrup and beat until well combined.
Using a slotted metal spoon, fold the sifted flour mixture into the egg mixture until just combined.
Divide the mixture evenly between the 2 cake tins.
Bake for 13 minutes, or until the sponges have come away from the sides of tins.
Remove from the tins immediately and cool on wire racks for 30 minutes before filling.
The decoratingCut tops off each sponge using a bread knife, to create a flat top.
Place one of the sponges onto a silver cake round (or flat plate). Spread half of the whipped cream over the bottom sponge cake. I made the outside of ring slightly higher.
Pour the apple sauce over the cream, and spreading it with a small palette knife.
Spread a little more cream over the apple sauce.
Place the second sponge on top.
Using a large palette knife, spread a thin layer of whipped cream over the sides of the sponge. Stick the sponge fingers like fence pailings, to the sides of the sponge, until completely surrounded. Tie the ribbon around the cake, making a big bow at the front.
Using the palette knife, spread the remaining whipped cream on top of the sponge. Sprinkle with the crushed ginger nut biscuits, and decorate with the roses. Dust with icing sugar and sprinkle with the edible glitter.
