A delicious ginger sponge is a classic treat going back generations and this cake combines all the best bits of those family favourite recipes into one. Sponge cakes are a great way of challenging bakers, as the consistency can be quite easy to mess up, so when you’re creating this masterpiece make sure you follow the recipe as closely as you can! A good tip with the flour is to sift it about three times to make sure the sponge comes out as light as possible. Enjoy!

Ingredients

• 4 eggs
• 3/4 cup caster sugar
• 1/3 cup wheaten cornflour, extra for dusting
• 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. Grease two 22cm (base) round cake pans and dust sides with some cornflour. Add eggs and caster sugar to bowl. Beat with electric mixer for 8 to 10 minutes or until thick and creamy.
2. Meanwhile, sift flours, cream of tartar, bicarbonate of soda, cocoa, ginger and cinnamon together 3 times. Gently fold this into egg mixture to combine. Spoon mixture evenly to each prepared pan. Bake for 18 to 20 minutes or until sponges spring back when touched. Line wire rack with baking paper. Gently, turn out onto wire rack to cool.
3. Add cream, vanilla and half the icing sugar to bowl. Beat with electric mixers until soft peaks form. Arrange 1 sponge on a plate. Generously spread cream mixture over top. Place second sponge on top and press down slightly. Dust with remaining icing sugar. Serve.