Today I went to a bbq at a friends house and I wanted to take something with me. Something pretty. I remembered seeing a cake in the Crabapple Bakery Cupcake Cookbook that I thought was stunning, so I flipped it open and found what it was - a ginger sponge cake (it was meant to be filled with apple sauce, but I decided cream and strawberries was the way to go.)
Ginger Sponge Cake (from the Crabapple Bakery Cupcake Cookbook):
1/3 cup self raising flour
1/3 cup cornflour
3 tsp ground ginger
1 tsp ground cinnamon
2 teaspoons cocoa
5 eggs, separated
3/4 cup caster sugar
1 tbsp golden syrup
Preheat oven to 190. Grease two 20cm round cake tins (although I only used one and then cut the cake in half cause I only have one).
Combinthe flour, spices and coca and sift together three times.
Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar, beating after each addition until the sugar is dissolved. Add the egg yolks and golden syrup and beat until well combined.
Using a slotted metal spoon, fold the sifted flour mixture in to the egg mixure until just combined. Be careful not to overbeat otherwise all the lovely air will go out of the mixture!!
Bake for 25 - 30 minutes or until the sponge has come away from the side of the tin.
Decorate it however you like!! I loved the pink ribbon around it, and I loved the strawberries and cream instead of the apple sauce filling, it worked deliciously!!