Ginger Fluff Sponge Sandwich

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease and flour two 8-inch sponge sandwich tins.
  • Set oven to 350°C/180°F.
  • Beat egg whites until stiff in large bowl of electric mixer.
  • Slowly add in sugar while beating and continue beating until the sugar is dissolved.
  • Add egg yolks one at a time and beat until mixture is evenly coloured right through.
  • Sift the dry ingredients together and lightly fold through using a metal spoon.
  • Add hot water and lemon juice and fold in lightly.
  • Pour evenly into the prepared tins and bake for 20 minutes or until cake springs back when lightly touched with finger.
  • Remove from oven and leave in tins for about 5 minutes, then turn out onto a rack to cool completely.
  • When cold join together with sweetened whipped cream and dust with icing sugar.
  • *To make more special spread top with a thin layer of lemon icing/frosting and decorate with rosettes of whipped cream and pieces of preserved ginger.
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