GINGER FLUFF SPONGE
GINGER FLUFF SPONGE
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 soda bicarb
Beat egg whites with salt in a warm dry basin (not plastic) until soft peaks form.
Continue beating, adding sugar a tablespoon at a time, until stiff.
Add yolks one at a time, beating until well blended.
Gradually beat in golden syrup.
Sift all dry ingredients 3 times and fold into mixture one third at a time, until lightly blended.
Place into two 20 x 5cm (8×2 inch) cake pans or a 23 cm (9 inch) square pan, lined with greaseproof paper.
Bake at 190 degrees C for 21-24 minutes.