GINGER FLUFF SPONGE

[MUM’S KITCHEN]

4 EGGS

¾ CUP SUGAR

PINCH SALT

1 DESSERTSPOON GOLDEN SYRUP

½ CUP CORNFLOUR

2 DESSERTSPOONS PLAIN FLOUR

1 TEASPOON COCOA

1 TEASPOON GINGER

1 TEASPOON CINNAMON

1 LEVEL TEASPOON CREAM OF TARTAR

½ TEASPOON BICARB SODA

BEAT EGGS, SUGAR & SALT UNTIL LIGHT & FLUFFY. ADD GOLDEN SYRUP & BEAT AGAIN. FOLD IN CORNFLOUR, PLAIN FLOUR, COCOA, GINGER, CINNAMON. CREAM OF TARTAR & SODA. BAKE IN TWO 20cm GREASED SANDWICH TINS, 180C FOR 20 TO 25 MINUTES. COOL, FILL WITH WHIPPED CREAM & DUST WITH ICING SUGAR.

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Comments»

1. Adrean - August 14, 2009: My gran used to make this; oh man, even now even though she’s gone i can still taste it… and i will again, thanks to this recipe!! Here’s hoping i can keep the tradition alive!!