Ginger Fluff Sponge

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By Darren Purchese

Every now and then Darren and I find ourselves daydreaming about living in the country, growing our own vegetables, raising a pig or two, making jam and baking my own bread, without a care in the world. Maybe I've been watching too much of Hugh Fearnley-Whittingstall's River Cottage TV series. UK-based Fearnley-Whittingstall traded in city life in 1997 to set up camp in the Dorset countryside, where he now grows his own food, raises his own livestock and explores the rich traditions of country cooking. Watching him cook always makes me nostalgic for country recipes, such as this ginger fluff sponge, a recipe given to me by a dear family friend, Thelma Marshall, more than three decades ago. It is made mostly with cornflour and raising agents, which greatly assist the "fluff", while the ground cinnamon and ginger give it that spicy warmth and personality. The cake is sandwiched together with delicious, whipped cream and the top is covered with simple chocolate icing. Perfect for a country show or fete.

Time

1

hour

0

minutes

Degree of Difficulty

Medium

Save

0

Portions

8
servings

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Ingredients

Servings

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SPONGE

4 eggs, whole large
100g caster sugar
50g golden syrup, warmed
50g cornflour
50g plain flour
½tsp cream of tartar
½tsp bicarbonate of soda
1tsp cinnamon, ground
2tsp ginger, ground
2tsp cocoa powder

CHOCOLATE ICING

140g icing sugar, sieved
2tbsp cocoa powder
35g unsalted butter, softened
2tbsp hot water

TO FINISH

 whipped cream
 toasted almonds
1

Get started… preheat the oven to 180°C and one 20 cm diameter springform cake tin with butter and line with baking paper.

 

2

For the sponge… beat the eggs and sugar together until thick, pale and smooth. Add the golden syrup and beat again. Sieve together the dry ingredients twice, and then gently fold this into the egg mixture.

 

3

 

4

To bake… Pour the batter into the tin and bake for 25 - 28 minutes or until it is cooked through, use a skewer to check. If it comes out cleanly, then the sponge is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a rack.

 

5

For the icing… place the icing sugar and cocoa powder into a bowl and stir to combine. Add the softened butter and pour some hot water over the top. Mix together with a spatula, adding more water if necessary to obtain a smooth and spreadable consistency.

 

6

To assemble… once the cake is cool, use a large, serrated knife and slice the sponge horizontally to create two equal sized cakes. Spread whipped cream onto the bottom layer of cake and then sandwich with the top layer of cake. Make the glazed and cover the top of the cake, add toasted flaked almonds.

 

1
0 hours 0 minutes

Get started… preheat the oven to 180°C and one 20 cm diameter springform cake tin with butter and line with baking paper.

2
0 hours 0 minutes

For the sponge… beat the eggs and sugar together until thick, pale and smooth. Add the golden syrup and beat again. Sieve together the dry ingredients twice, and then gently fold this into the egg mixture.

3
0 hours 0 minutes
4
0 hours 0 minutes

To bake… Pour the batter into the tin and bake for 25 - 28 minutes or until it is cooked through, use a skewer to check. If it comes out cleanly, then the sponge is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a rack.

5
0 hours 0 minutes

For the icing… place the icing sugar and cocoa powder into a bowl and stir to combine. Add the softened butter and pour some hot water over the top. Mix together with a spatula, adding more water if necessary to obtain a smooth and spreadable consistency.

6
0 hours 0 minutes

To assemble… once the cake is cool, use a large, serrated knife and slice the sponge horizontally to create two equal sized cakes. Spread whipped cream onto the bottom layer of cake and then sandwich with the top layer of cake. Make the glazed and cover the top of the cake, add toasted flaked almonds.

Recipe Tags chocolate, ginger, nostalgia