Ginger Fluff Sponge Sandwich

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 grease and flour two 8-inch sponge sandwich tins.
• 2 set oven to 350°c/180°f.
• 3 beat egg whites until stiff in large bowl of electric mixer.
• 4 slowly add in sugar while beating and continue beating until the sugar is dissolved.
• 5 add egg yolks one at a time and beat until mixture is evenly coloured right through.
• 6 sift the dry ingredients together and lightly fold through using a metal spoon.
• 7 add hot water and lemon juice and fold in lightly.
• 8 pour evenly into the prepared tins and bake for 20 minutes or until cake springs back when lightly touched with finger.
• 9 remove from oven and leave in tins for about 5 minutes, then turn out onto a rack to cool completely.
• 10 when cold join together with sweetened whipped cream and dust with icing sugar.
• 11 *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.