GINGER FLUFF SPONGE

This is a classic Australian sponge cake seasoned with ground ginger, cinnamon and cocoa powder.Try this show-stopping ginger fluff sponge cake for your next celebration (or just because). It’s such an easy, no-fail two-layer sponge, with warming spices and a layer of whipped cream.

4 x 55g eggs, separated
pinch of salt
8 Tab castor sugar
2 tsp golden syrup, warmed
1/2 cup cornflour
2 Tab flour
2 tsp ground ginger
2 tsp cinnamon
1 tsp cream of tartar
1/2 tsp bicarb

1.   Preheat the oven to 170°C (FF). Take two 20×5 cm/8″ baking tins (springform is best) or a 23 cm (9 “) square pan and line with greaseproof/baking paper and grease sides (with oil or butter).

2.  Sift all dry ingredients 3 times for an ultra light cake finish!

3.  In a large bowl, beat egg whites with salt or cream of tartar* in a warm dry basin (not plastic) until soft peaks form – about 1 minute. Continue beating – on medium – for another 2-4 minutes,  adding sugar a tablespoon at a time until sugar has completely dissolved and stiff peaks form.

4. Add yolks one at a time, beating slowly on the lowest setting until incorporated.

5.  Using a metal spoon, lightly fold the drys into the beaten egg mixture until just blended.
Tip: Gently scrape the edges & bottom of the bowl to make sure all the spices are incorporated.

6.  Warm golden syrup in MW for 15-20 seconds to loosen, then pour over the batter and lightly fold through. Be quick here, as it will harden again if left to sit for too long after warming.

7.  Now evenly divide the cake batter into each tin. It should fill the tins to around a third / halfway up and will double in size in the oven! Bake for 20-25 minutes.

Tip: The cakes should rise to a dome shape and turn light brown. At around the 20 minute mark or a few minutes past, it will start to slightly pull back / slightly deflate, this is the point you should take it out. Don’t pierce it to test!

8.  Prepare a rack layered with 2-3 tea towels to stop the pattern pressing into the cakes. Turn out both cakes onto the towels within 5 minutes of removing from the oven. Very carefully peel off the bottom baking paper and allow them to sit upside down for around 30 minutes until cool.

9.  Whip the cream: Pour thickened/heavy cream into a medium mixing bowl, add the icing sugar (to thicken & sweeten) & vanilla essence as you whip – and ½ tsp each more of spice/cocoa if liked. Beat on high for 3-5 mins until cream is starting to stiffen.

10.  Assembling: Place one cake bottom side up on a plate/cake stand. Top with a generous layer of whipped cream. Gently place the second cake bottom side down on top – garnish as desired.

11.  Decorating ideas:
*  Sprinkle with icing sugar (over all of top, or use paper doily to create interesting patterns)
*  Slather the top with any leftover whipped cream.
*  Dust with more blended spices (ginger, cinnamon & cocoa powder) around the edges
*  A layer of regular icing, chocolate icing or caramel sauce or fruit.

12.  Storage – Ginger fluff is best served on the day but is fine for 2-4 days in the fridge. Keep in an airtight container to stop the sponge and cream taking on flavours or aromas from the fridge.

SPONGE COOKING NOTES from https://www.wandercooks.com/ginger-fluff-sponge-cake:
Egg Whites: When beating the egg whites, adding salt or cream of tartar will act as a stabilizer and will help the whites to hold their shape when whipped. Remember: if you do happen to be using a copper bowl, skip the cream of tartar.

Preparing Ingredients:
Eggs – It’s always a good idea with baking to use room temperature eggs. P.S. Did you know – cracking them against a flat surface is actually easier than against an edge, and you’re less likely to end up with eggshells in your batter.
Sugar – Use caster sugar as it will dissolve quickly and easily into the egg whites.
Drys – You’ll also need cornflour / cornstarch, plain flour, bicarb and cream of tartar.
Spices / Flavour – Ground ginger, cinnamon, cocoa powder and golden syrup are key to the traditional ginger fluff flavour: a nice balanced flavour without being overpowering. Feel free to tweak for more intensity, or leave out a particular spice if you don’t like it.
Always use warmed golden syrup as it’s much easier to mix through the batter than cold g/syrup!

The Rules: How to Avoid a Soggy / Sunken Sponge Cake
1. Oven Temperature – For fan-forced, lower temp to 170˚C to stop cake from rising too quickly and then sinking before it’s finished cooking.

2 – Leavening – It’s important to get the right balance of baking soda and cream of tartar in your cake batter. If you use too much or too little, the cake won’t rise properly or will deflate once cooked.

3 – Avoid the Toothpick Test! – It’s fine for regular cakes, but piercing a sponge cake can actually release the air that you need to make the cake rise properly! Instead, when it’s time to test, you can lightly press the surface with your fingertip and if the cake bounces back – it’s done. We actually prefer to keep an eye on the cake as it nears the end of the baking time. As soon as you see any dimples forming on the surface, take it out.