Sunday, 18 July 2010

Ginger fluff sponge with Apple Sauce filling

This is from the Crabapple Bakery cupcake cookbook. I've loved this cake for ages, looking at the picture for some time, but finally I made it. Decoration wise I don't have any flowers to put on top so I put the little chocolate mushrooms I bought from the Japan centre on top. This cake I'd definitely remake, but without the sponge fingers which are decoration only and don't add anything. They stay stiff and unyielding against the cream which is almost a disappointment when you're eating it.

Ingredients:
1/3 self raising flour
1/3 cup cornflour
3 tsp ground ginger
1 tsp ground cinnamon
2 tsp cocoa
5 eggs, separated
3/4 cup caster sugar
1 tbsp golden syrup
- Apple sauce
- Whipped cream
- Sponge fingers (250g pack works fine)

Method:
1. Mix all the dry ingredients (bar sugar) together
2. Beat egg whites to peaks, add sugar and keep whisking, then add yolks and golden syrup
3. Fold dry into the egg mix
4. Bake in two greased pans (18-20cm round sandwich tins) for 15 minutes at Gas Mark 5.
5. Once it's cool, sandwich with the apple sauce and cream and surround with sponge fingers.

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