Ginger Sponge

• 4 eggs, separated or egg replacer
• 0.5 cup caster sugar
• 2 tsp golden syrup
• 0.5 cup arrowroot
• 2 tbsp soy flour
• 1 tsp cocoa
• 2 tsp ground ginger
• 1 tsp cream of tartar
• 0.5 tsp bicarbonate of soda

Frosting

• 3 tbsp Nuttelex Spread
• 2 tsp cocoa
• 1 cup icing sugar
• 2.5 tsp hot water
• 0.5 tsp vanilla essence
• 0.25 cup chopped crystallised ginger

1. Beat egg whites until stiff but not dry.
2. Gradually beat in sugar, then yolks and finally golden syrup.
3. Sift all remaining ingredients on top of the above egg mixture. Fold through using a metal spoon or spatula with a cutting action to keep the air in the mixture.
4. Divide mixture equally between 2 x 20cm greased and lined, sandwich cake tins.
5. Bake at 180C for 15-20 mins until centre springs back when lightly pressed. Cool for 5 minutes in tins before removing from pans onto a cooling rack.
6. Fill cake with a little of the frosting mix and spread the rest of the top of the cake and sprinkle with the crystallised ginger pieces.