September 28, 2016
This impressive looking sponge has a beautiful light flavour and is one of those classics you'll be glad to have in your repertoire.
4 eggs, separated or egg replacer
1Beat egg whites until stiff but not dry.
2Gradually beat in sugar, then yolks and finally golden syrup.
3Sift 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.
4Divide mixture equally between 2 x 20cm greased and lined, sandwich cake tins.
5Bake 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.
6Fill 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.