Ginger Sponge
An impressive looking sponge with good flavour — a recipe that you will be glad to have in your repertoire.
Ingredients:
- Cake
- 4 eggs, separated
- ½ cup caster sugar
- 2 teaspoons golden syrup
- ½ cup arrowroot
- 2 tablespoons soy flour
- 1 teaspoon cocoa
- 2 teaspoons ground ginger
- 1 teaspoon cream of tartar
- ½ teaspoon bicarbonate of soda
- Frosting
- 3 tablespoons NUTTELEX
- 2 teaspoons cocoa
- 1 cup icing sugar
- 2–3 teaspoons hot water
- ½ teaspoon vanilla essence
- ¼ cup chopped crystallised ginger
Method:
- Beat egg whites until stiff but not dry.
- Gradually beat in sugar, then yolks and finally golden syrup.
- Sift all remaining ingredients on top of egg mixture. Fold through using a metal spoon or spatula with a cutting action to keep the air in the mixture.
- Divide mixture equally between 2 x 20cm sandwich tins, greased and lined.
- Bake at 180°C for 15–20 minutes or until centre springs back when lightly pressed. Cool for 5 minutes in tin before turning out on a cooling rack.
- Make frosting by beating NUTTELEX with sifted icing sugar and cocoa. Add hot water and vanilla to make a spreading consistency. Finally beat in ginger.
- Fill cake with a little of the frosting and spread the remainder on the top.