Secrets to the Best and Lightest Ginger
If you want to give pleasure to your family bake them a ginger fluff sponge, because
the look of anticipation on their faces as you carry it to the table is something to
behold! I have sometimes needed to make two of them because they are eaten so
quickly. Never be put off by any perceived difficulties with making sponges. Follow
my instructions and you will never fail.
Turn on the oven to 180 degrees C or 350 degrees F. Separate the whites from the
yolks of 4 eggs. Whisk the whites to a stiff froth and the add ¾ cup of castor sugar
very gradually and continue beating until thick and smooth. Whisk in the yolks one at
With sponges it is always important to sift flour 3 times. To ½ cup of cornflour and
1/3 cup of self raising flour, add 2 level teaspoons cocoa and 2 level teaspoons of
ginger and sift together. Next, always using a metal spoon, fold these sifted dry
ingredients with an upward and over movement into the mixture. Do not stir!
To this add 1 tablespoon of hot water into which 1 dessertspoon golden syrup has
been dissolved. Remember, don't stir but fold.
Pour the mixture into 2 x 8 inch round sandwich tins which have been greased with
butter. Bake in the preheated oven for 20 to 25 minutes. Don't open the oven until
you want to test if they are cooked. To test, carefully press with fingertips. If ready,
the sponge should be elastic to touch and gently spring back when you remove your
fingers. Another indication that it is ready is that the sponge will shrink slightly from
the sides of the tin.
Prepare a piece of kitchen paper by sprinkling with sugar and carefully turn each
sponge onto the paper. If necessary use a flat bladed knife to loosen sides of the
sponge in the tin. When cooled, join together with whipped cream, to which some
sugar and vanilla can be added. You can dust with icing sugar or top with icing.
Remember for a good sponge, you must add sugar to beaten egg whites one at a
time, sift dry ingredients three times, fold in the flour with a metal spoon and don't
open the oven door until you think the sponge is cooked. Use these principles
whenever you make any type of sponge, and you will always achieve a great result.
By Janet E Williams
---- Nguyen Manh Tien ----