Ginger Sponge Cake
A light-as-air sponge cake with ginger, cocoa and spices - topped and filled with mock cream icing
- 3 eggs
- 1/2 cup caster sugar
- 1 teaspoon golden syrup
- 1/2 cup arrowroot
- 1 tablespoon plain flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon bicarb soda
- 1 teaspoon ginger
- 1 teaspoon cocoa
- 1 teaspoon mixed spice
- 1/2 teaspoon cinnamon
Filling and Icing
- 240 grams butter
- 1 cup caster sugar
- 1 tablespoon cocoa
- 1/4 cup milk
- 1 tablespoon boiling water
Preheat oven to 170 degrees celsius (fan-forced).
Grease two round tins and line the bottom of the tins with baking paper.
Beat eggs and sugar on medium-high in a stand mixer for 5 minutes or until pale and fluffy. Add golden syrup gradually and beat to combine.
Sift arrowroot three times.
Sift all dry ingredients into mixture, 1/3 at a time, folding with a spatula to combine.
Pour an equal amount of mixture into the two prepared tins.
Bake for 20 minutes.
Allow to cool for 5-10 minutes before gently easing each cake from its tin. Allow to cool completely before decorating.
Filling and icing
Beat butter and sugar in a stand mixer on med-high for 5 minutes.
Lower speed and add cocoa and milk gradually. Return to med-high speed for a couple of minutes.
Lower speed and add boiling water gradually. Return to med-high speed for a couple of minutes or until creamed.
Use cream as a middle filling in the sponger and to ice the top of the sponge.
Calories: 428kcal | Carbohydrates: 48g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 127mg | Sodium: 310mg | Potassium: 111mg | Fiber: 1g | Sugar: 39g | Vitamin A: 850IU | Calcium: 30mg | Iron: 0.5mg