Ginger Sponge cake with fresh berries
We are just a week out from Christmas my friends. There’s a little something lovely in the air. It feels like a far more relaxed run-up to Christmas this year and I, for one, am really digging it.
I feel there is a collective rising of spirits. I feel that we want to spread genuine warmth and happiness to one another.
I feel & I know that when we each look into one another eyes, we know there are COVID stories and heartbreak. I feel we are somewhat more connected and I feel we really do want tinsel and joy for one another.
Christmas 2021 feels like the icing on the cake and I would like to share this very special one with you.
This Ginger sponge cake with fresh berries is both beautiful to look at and also to eat. I hope that it might be the sweet addition you’ve been searching for this Christmas and especially if plum pudding and Christmas cake aren’t for you.
Not everyone is a fan of Christmas pudding & cake. I have finally found it in my heart to make peace and friends with these people (it comes with the wanting tinsel and joy part above). But I mean have they tried my Nan’s best plum pudding? Surely not. Anyway, back to making peace……& cake & all of that. This Gingerbread sponge cake with fresh berries (& cherries for Christmas) is a fabulous alternative and it is very, very Christmasy.
This Ginger sponge cake is one of my favourite cakes, and it’s here for you to enjoy.
It definitely tops the list as a good-looking and super delicious alternative for your Christmas Day table!
Ginger Sponge cake
- Electric beaters
- 2 x 20 cm cake tins
- Cooking bowl
- Baking paper
- 5 free range eggs separated
- A pinch of salt
- 1 cup caster sugar divided into two lots
- 120 g cornflour
- 15 g 2 tablespoons plain flour
- 3 teaspoons baking powder
- 1 teaspoon of cream of tartar
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons cocoa powder
- 20 ml maple syrup or you could use golden syrup, warmed slightly
For the icing
- 300 ml cream
- 3 tablespoons golden syrup
- Fresh berries to serve
- Cherries to serve (especially if this is a cake you will enjoy around Christmas time)
- Preheat oven to 180oC.
- Grease and line 2x 20cm round tins.
- Whip the egg whites with a pinch of salt until soft peaks form. Add half of the sugar and beat until glossy and firm. Place a little of this mix between your thumb and index finger. Rub together to feel if the sugar has dissolved. If it has, you are ready for the egg yolks. If you still feel a little of the sugar granules, beat a little further so they are well incorporated, as they should be.
- Add the yolks and the rest of the sugar and beat until triple the volume.
- Sift in the cornflour, flour, baking powder, cream of tartar and spices (they really do need to be sifted). Gently fold this into the egg mixture. Check the bottom of the bowl after each fold to check everything is well incorporated. Add the maple (or golden) syrup.
- Divide the mixture evenly between the prepared cake tins and bake for 20-25 minutes or until the centre springs back when touched. Cool a little in the tin. Then line a wire cake rack with baking paper and allow the cakes to cool on this. You can make these cakes a day in advance. Wrap them in cling film for that time. Alternatively, you can freeze the cooled cakes for up to 3 months.
- Whip the cream with the golden syrup until it is thick but spreadable. Spread some of the whipped cream on top of one of the cakes.
- Sandwich the two cakes together. with the cream and pipe some on top. Decorate with a mix of fresh berries and cherries.
For more great recipes like this one and lots of dinner inspiration, we’d love to sign and send and copy of the Relish Mama cookbooks direct to your door. Consider them your new best friend in the kitchen.