Ginger Fluff Sponge
A feather-light, spiced Australian sponge cake filled with freshly whipped cream and dusted generously with pure icing sugar.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •electric stand mixer
- •two 20 cm round sandwich tins
- •flour sifter
- •baking paper
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 16 g
- carbs
- 36 g
- fibre
- 1 g
- protein
- 5 g
- calories
- 310 kcal
Instructions
- 1
Preheat the oven to 180°C (160°C fan-forced).
- 2
Grease two 20 cm round sandwich tins and line the bases with baking paper.
- 3
Beat the egg whites in a clean bowl with an electric mixer until stiff peaks form.
- 4
Gradually add the caster sugar one tablespoon at a time, beating until thick and glossy.
- 5
Add the egg yolks one at a time, beating well after each addition.
- 6
Sift the cornflour, plain flour, ginger, cinnamon, cocoa, cream of tartar, and bicarb soda together three times.
- 7
Gently fold the sifted dry ingredients into the egg mixture using a large metal spoon.
- 8
Divide the batter evenly between the prepared tins and smooth the surfaces gently.
- 9
Bake for 18 to 20 minutes until the sponges spring back when touched lightly.
- 10
Turn out immediately onto wire racks lined with clean tea towels to cool completely.
- 11
Whip the thickened cream with icing sugar until firm peaks form, then fold through diced crystallised ginger.
- 12
Spread cream over one sponge layer, top with the second, and dust with icing sugar.
Chef's tips
Triple-sifting the flours and spices aerates the mixture for maximum height. Always use a large metal spoon and a gentle cutting motion to fold dry ingredients without knocking out air.
Ingredient substitutions
- crystallised ginger → finely grated fresh ginger or omitted entirely
- thickened cream → whipped coconut cream for a dairy-free filling
Storage
Store the filled sponge in an airtight container in the refrigerator for up to 2 days.
Reheating
Serve chilled or brought to cool room temperature; do not reheat.
Common mistakes to avoid
- •Opening the oven door during the first 15 minutes of baking, which causes the delicate sponge to sink.
- •Vigorous stirring when folding the flour, which knocks the whipped air out of the batter.
Serving suggestions
Cooked Ginger Fluff Sponge?
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