Ginger Sponge

Ingredients (serves 8)

• wheaten cornflour, for dusting
• 4 eggs
• 3/4 cup caster sugar
• 1/3 cup wheaten cornflour
• 2/3 cup plain flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon bicarbonate of soda
• 2 teaspoons cocoa powder
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 300ml thickened cream
• 1 teaspoon vanilla extract
• 2 tablespoons icing sugar mixture

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease two 22cm (base) round cake pans. Dust sides of pan with a little cornflour.
2. Using an electric mixer, beat eggs and caster sugar for 8 to 10 minutes or until thick and creamy.
3. Meanwhile, sift flours, cream of tartar, bicarbonate of soda, cocoa, ginger and cinnamon together 3 times (see tip). Gently fold into egg mixture to combine. Divide mixture between prepared pans. Bake for 18 to 20 minutes or until sponges spring back when touched. Line a wire rack with baking paper. Turn sponges out onto wire rack to cool.
4. Using an electric mixer, beat cream, vanilla and half the icing sugar until soft peaks form. Place 1 sponge on a plate. Spread with cream mixture. Top with remaining sponge. Dust with remaining icing sugar. Serve.

Notes

• 
  Tip: Sifting flour mixture 3 times will result in a lighter sponge.