Ginger Sponge cake

A gorgeous ginger Sponge cake with fresh berries and cherries

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Course: Dessert, Cake

Cuisine: Australian

Prep Time: 25

Cook Time: 25

Servings: people

Calories: 295kcal

Author: Nellie Kerrison | Relish Mama

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.

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.