Ginger Sponge


5 Eggs,separated

1/2 Cup Sugar

1 Tablespoon Golden Syrup

1/3 Cup Self Raising Flour

1/3 Cup Cornflour

3 Teaspoons Ground Ginger

1 Teaspoon Cinnamon

2 Teaspoons Cocoa Powder

3/4 Cup Thickened Cream


Grease and flour 2 20 cm round cake tins.

Beat the egg whites till soft peaks form,add sugar gradually,beat in the egg yolks and golden syrup,triple sift the dry ingredients and fold into the egg mixture,divide the batter evenly between the two cake tins.

Bake in a moderate oven 18-20 mins,turn out the sponges immediately on to wire racks to cool.

When cool beat the cream till soft peaks and join the cakes with the cream and if desired dust the top with a little icing sugar.

1 Comment (+add yours?)

  1. Marian Green
    Nov 01, 2014 @ 12:22:48

    Yum!!! Might be trying this.


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