Ginger Fluff Sponge Sandwich Food

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

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