THE BEST !!!

Ginger Fluff.
The best baking ever, this ginger fluff sponge cake that I bake today is amazing, the recipe based on Lorraine Elliott.  A few changes I did, and still working well.
The recipe says, using duck eggs is better.  Filled with whipped cream and golden syrup.
The quantities of the Ingredients
3/4 corn flour or 2/3 corn flour plus 2 tablespoons custard powder
2 tablespoons plain flour
3 teaspoon baking powder
6 large free range eggs
2 teaspoons cinnamon powder
2 teaspoons ginger powder
2 teaspoons cocoa
1 tablespoon golden syrup


I am not sure how I dress mine,  I have overnight to think and to decide. One thing for sure, it is going to fill up with whipped cream.

The Preparation and The Baking

Free range egg, flour - corn flour, plain flour, sugar and spices, golden syrup.  Mix the flour and the baking powder, spices-ginger, cinnamon, and cocoa, sift together a few times.

Beat the egg white with the half amount of the sugar until light and fluffy, add the egg yolk and the rest of the sugar until thick and triple size, add the dry ingredient, fold in gently add little by little until all combine evenly. Use a metal spatula to mix, divide to equal and pour into the prepared tins.

 Line the tins with baking paper and butter the tins generously, pour the cake mixture and bake the cake at the preheated oven at 160 degrees C fan forced oven for 28 - 30 minutes.

The cake is ready when it starts to come away from the side of the tin and it springs back when touched lightly in the centre. Take it out from the oven, let it cooler on the tin for ten minutes, transfer on cooling tray afterwards.  Let is rest and cool completely, before wrapping them up.

Gorgeous looking freshly baked ginger fluff sponge, high and handsome.

Wait until cold, to wrap in paper and foil and place it on an airtight container to store.

UPDATED

The cake baked well, very high in height but not really as huge as a giant, so I changed the title of the post.  However, I am so pleased, and hopefully, it has good crumb and cut well.

To Dress the Cake
It is me, cannot afford to miss the fresh flower and cannot go without, here it is.  Sponge Cake for Sweet Saturday.

For the Filling:

Whipp 225 ml thickened cream with 2 tablespoons golden syrup for the filling.  Add little by little in the cream during the process until it is thick and smooth.

The fresh flower and herbs are ready.  Crystalized ginger for extra garnish.

Gorgeous Ginger Fluff Cake
Our celebratory cake.

A sweet Saturday for us, forty-five years ago in 1974 was exactly the same day as today 'Saturday"  A good flight from Brisbane, Sydney to Melbourne.  It was a very pleasant ride to Hamilton.  It was the family of three and now has grown to be fourteen of us.  We are Blessed.

Sharing time with friends.

Have a lovely weekend Everyone!

Have a good break for the long weekend holiday, Labour Day in Australia.

Susy