Saturday, 28 June 2014


preheat oven to 180 c (160 c fan forced)
grease, flour and line bottom of 2 20cm cake (sponge) tins.

4 eggs
3 / 4 cup sugar
1 / 2 cup cornflour
1 dessertspoon plain flour
2 teaspoons ginger
1 teaspoon cocoa
1 teaspoon cinnamon
1 teaspoon mixed spice
1 / 2 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
1 dessertspoon golden syrup warmed

with an electric mixer on high, beat the eggs and sugar  until thickened and creamy.

Then sift in the flours, cocoa, cinnamon, ginger, mixed spice, cream of tartar and bicarb soda.

Fold into the egg mixture and mix all together, then add the warm golden syrup, folding lightly.

Bake  for 25 minutes or until sponge bounces back when touched.

cool .

when cold cut each sponge in half and fill with whipped cream (or make 1 big sponge and sandwich 2 together)

ice with chocolate icing.

100 gm dark cooking chocolate
1/4 cup thickened cream
25 gm butter

melt all together in a heatpoof bowl over a pot of boiling water.

cool .

spread evenly over tops of sponges.

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