Ginger Sponge Sandwich

Don’t you just love the taste of stem ginger? Heaven. This is just the best sponge ever, if you love ginger! Plus I love the method, making the lightest sponge I have ever seen. Trust me, this is a brilliant winner. Not easy to neatly cut though, when just cooled!

You will need 2 x 8 inch loose bottom sponge tins, lightly greased and the base lined and pre heat your fan oven to 160C

4 eggs

7 oz caster sugar

5 oz plain flour

1 teaspoon baking powder

1 tablespoon syrup from the jar of ginger

1½ tablespoons lemon juice

2 oz finely chopped preserved ginger

Toss the ginger in the sieved flour and baking powder. Separate the egg whites from the yolks and whisk the whites until stiff. Gradually beat in the yolks and sugar, adding these alternatively and whisking well between each addition. When the mix is thick, fold in the flour, syrup and lemon juice. Divide between the two tins [if you are like me you will weigh them - I am a saddo] and bake for about 25 mins. Cool, then, when cold….

The filling:

4 oz softened butter

3 oz icing sugar

a dessertspoonful of the ginger syrup

½ teaspoon ground ginger

Sandwich with the ginger filling, then:

Icing:

5-6 oz icing sugar

1 dash of lemon juice

a little syrup from the jar

a little more chopped ginger

More pics on my Blog.

Mix until smooth and just runny. Drizzle over the cake then add more very finely chopped preserved ginger. Oh my, so YUMMY, the sponge just melts.