Ginger sponge

Ginger sponge


Ginger sponge

The ingredient of Ginger sponge

  1. wheaten cornflour, for dusting
  2. four eggs
  3. 3/4 cup caster sugar
  4. 1/three cup wheaten cornflour
  5. 2/three cup plain flour
  6. 1 teaspoon cream of tartar
  7. 1/2 teaspoon bicarbonate of soda
  8. 2 teaspoons cocoa powder
  9. 2 teaspoons ground ginger
  10. half of teaspoon floor cinnamon
  11. 300ml thickened cream
  12. 1 teaspoon vanilla extract
  13. 2 tablespoons icing sugar mixture

The instruction how to make Ginger sponge

  1. Preheat oven to a hundred and eightyu00b0C/a hundred and sixtyu00b0C fan-forced. Grease 22cm (base) round cake pans. Dust sides of pan with a little cornflour.
  2. Using an electric mixer, beat eggs and caster sugar for eight to 10 mins or till thick and creamy.
  3. Meanwhile, sift flours, cream of tartar, bicarbonate of soda, cocoa, ginger and cinnamon collectively 3 instances (see tip). Gently fold into egg mixture to mix. Divide combination among prepared pans. Bake for 18 to twenty minutes or till sponges spring back when touched. Line a cord rack with baking paper. Turn sponges out onto wire rack to chill.
  4. Using an electric powered mixer, beat cream, vanilla and half the icing sugar until tender peaks shape. Place 1 sponge on a plate. Spread with cream combination. Top with final sponge. Dust with remaining icing sugar. Serve.

Nutritions of Ginger sponge

fatContent: 328.386 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 38 grams carbohydrates
fibreContent: 24 grams sugar
cholesterolContent: 6 grams protein
sodiumContent: 148 milligrams cholesterol


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