Central West Mums likes this Ginger Fluff - index

Central West Mums likes this Ginger Fluff

If you are after a simple and quick afternoon tea cake, this Ginger Fluff is for you!

As far as I know, Ginger Fluffs made an appearance at numerous family occasions since the 1930s or earlier. If you grew up in Australia in the 1950s, chances are you enjoyed a slice half a dozen times or more.

A Ginger Fluff is a quintessentially Australian light and airy sponge cake with a touch of spice; ginger, cinnamon and cocoa.

You may be fortunate enough to have an heirloom recipe in the family.  You may have a trusted Country Women’s Association cookbook on the shelves; as the CWA have an age old reputation for fabulous sponges! However if you don’t, this recipe inspired from Baby Mac blog will hit the spot beautifully! There are many variations on a Ginger Fluff; mainly the degree of spice you add, so if you prefer more than a hint of ginger try doubling the quantity.

There is nothing like serving this comforting cake with a good cup of tea after a busy day in the garden, or simply to enjoy with friends and family. My friend Claire made this one (pictured) and has nailed it!

Ginger Fluff

Ingredients:

4-5 fresh medium-large eggs, room temperature

3/4 cup sugar

1/2 cup cornflour

1/4 cup self-raising flour

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp cocoa

1 Tbsp golden syrup (warmed)

300ml thickened cream (+ 1 Tbsp icing sugar to sweeten)

Method

  1. Preheat oven to 180 degrees C
  2. Grease and line base of 2 x 20cm round cake tins
  3. Beat egg whites in a mixer (with whisk attachment) on high speed until the volume increases and then it is important to turn it down to a medium speed until stiff, gradually adding the sugar and egg yolks. This could take up to 15 minutes or so.
  4. In a medium sized bowl, sift both the cornflour, self-raising flour, ginger, cinnamon and cocoa together and then fold gently into egg mixture with a spatula.
  5. Lastly fold in warmed golden syrup
  6. Pour half the quantity into each of the prepared tins
  7. Bake approximately 20 minutes and mixture will pull away from the edge.
  8. While sponge is cooling, whip up cream and icing sugar and then sandwich the two cakes with cream and finish with cream on top and sprinkle with cinnamon.

 

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