Ginger Fluff

The recipes gathered here come from the wonderful cooks of The Country Women’s Association of Victoria Inc., some of whom would never have envisaged that their recipes would still be in such demand. The 185 tested and true recipes in this book have been shared countless times between friends and published as community cookbooks to raise funds for cash-strapped good causes. Food tastes may have changed and evolved, but these recipes stand the test of time – Tex Mex Fish with Crispy Potato Slices to feed a hungry family, Lamb, Lentil and Rosemary Soup to give as a gift to a neighbour who might need a helping hand, or Orange Poppyseed and Cardamon Biscuits to share with a friend with a strong cup of tea. There are recipes for breakfasts, morning teas, soups, salads, vegetarian dishes, main meals, jams, chutneys and preserves, updated with additional tips and hints to ensure success for the most inexperienced modern cook.

Serving Size

Makes one 21cm layered cake

WHAT YOU NEED

4 eggs
¾ cup (165 g) white sugar
pinch of salt
1 dessertspoon (12 ml) golden syrup
½ cup (60 g) cornflour
2 dessertspoons (24 ml) plain flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon cocoa powder
½ teaspoon bicarbonate of soda
½ teaspoon cream of tartar
whipped cream, to serve
chopped glacé ginger and icing sugar

WHAT TO DO

Beat eggs, sugar and salt for 20 minutes, using an electric mixer. Add golden syrup.

Sift together twice the cornflour, flour, spices, cocoa, bicarbonate of soda and cream of tartar. Fold into egg mixture.

Pour into two greased sandwich tins, 21 cm x 6 cm deep.

Bake in a moderate oven for 15–20 minutes. To test if a sponge is done, gently press the centre of the sponge with your finger. If an impression remains, the cake will require more cooking; when cooked, it will spring back when lightly pressed.

When taking a sponge out of the oven, run a knife around the edge immediately to free the cake, or it may collapse. Turn the cake out onto a wire cake rack covered with a tea towel.

Once cooled, place whipped cream between layers. Dust with icing sugar and top with glacé ginger, or ice as desired.


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