Ginger Fluff Sponge

Baking Day

Sponge cake is a delicate cake which is loved by both children and adults.  At family get together, a birthday party or morning and afternoon tea, a sponge cake is served, and it is always delightful. The cake is soft, light and yet sweet and slightly creamy as traditionally whipped cream and jams are the filling and dusted with icing sugar.

There are many varieties of sponge cakes: Victorian sponge cake, plain, lemon, vanilla sponge, chocolate sponge etc.
I used to think baking sponge cake was complicated.  I was right, though.  Now, I am happy to say that I don't do badly, my sponge cakes are light with a smooth texture.  However, I have not been successful in baking ginger fluff sponge, especially at the expert's standard.  But Today is The Day, at last, I baked a light, fluffy ginger fluff sponge with great height.

To serve my ginger fluff sponge cake, I will join them up with whipped cream,  topping up with chocolate or ganache and also decorate with sliced glazed ginger on top.

The cake was dedicated to my daughter Jane, she loves her sweets, and she enjoys baking, even though she thinks, she cannot bake.  She cooks and bakes exceptionally well.  Her birthday is this month, I am thinking of her and miss her too.

Step By Step How to Bake Ginger Fluff Sponge Cakes

the dry ingredients-cornflour, self-raising, custard powder, ginger,
chocolate coco-powder, cream of tartar, bicarbonate of soda
and other ingredients are eggs and golden syrup

sift all ingredients together, at least three time

the first sifted dry ingredients

the second sifted dry ingredients

the third sifted dry ingredients

caster sugar

beating caster sugar with the eggs, until light and fluffy about 9 minutes

adding the dry sifted ingredients, mix and fold gently

the sponge mixture is smooth and finished to fold and mix

golden syrup-warmed the syrup then stir into the sponge mixture, mix it
gently but thoroughly

the warmed golden syrup is added at the last time, stir and mix gently

two tins buttered and lined with paper,  pour the sponge mixture on two the tins
equally then bake in the preheated oven at 175 degrees C for 20 minutes

freshly baked sponge

showing the height of freshly baked sponge

after three minutes, turn the cake over and cool onto a wire rack, keep away from drafts

when they are cold, join the sponge together, wrap in plastic and keep in an airtight
container until they are ready to serve

Keeping Sponge Cakes to Stay Fresh

Wrap the cake with baking paper and plastic, place it on an airtight container and keep it in the freezer.  It will stay fresh for months.  When you are ready to have them, defrost the cakes and join the cake with whipped cream and top it up with anything you fancy.

Keeping the cake in the freezer

The kitchen is in a mess, cleaning up had to be done.  It is OK, I am so pleased that I did it, the baking was a success.  Am I the ginger fluff sponge queen? May Be!.

Yes, 'May Be', after all, I have not been decorating, cutting and tasting it.  Time will tell if the sponge is perfect.  I am so pleased, however!  I will let you know more about this ginger fluff sponge cake, stay tuned.

Thanks For Stopping By

Until Next Post

Susy