Ginger fluff cake
Candied ginger and ginger powder give this Australian sponge cake a lively flavor. Whipped cream is placed between the layers of cake, which are foamed with egg white.
Ingredients · Servings 10
- 1 dl potato flour
- 1½ tsp baking powder
- ½ teaspoon baking soda
- 1 teaspoon dark cocoa powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 4 eggs
- 1¼ dl sugar
- 1 tsp candied ginger syrup
- 2 dl vispikermaa
- 3 tablespoons of preserved ginger syrup
- 4–5 pickled gingers
Method · 50 min
- Preheat the oven to 175 degrees. Grease and line two cake tins (Ø 20 cm) with baking paper.
- Sift the dry ingredients into a bowl. Separate the egg whites and yolks into their own bowls.
- Beat the egg whites in a clean, dry bowl until stiff. Add the sugar a spoonful at a time, whisking constantly. Add the egg yolks one at a time, whisking between additions. Continue whisking for another 5 minutes.
- Sift the dry ingredients into the foam and carefully fold the ingredients together to form a dough. Finally, add the syrup.
- Divide the batter into the cake pans. Carefully tap the pans firmly on the table to break any large bubbles.
- Bake the cakes in the oven for 18–20 minutes, until they are golden brown and starting to pull away from the edges of the pan.
- Invert the cakes onto a wire rack lined with baking paper. Remove the baking paper, but leave it loosely on the cake.
- Whip the cream until foamy and season it with ginger syrup. Dice the ginger.
- Place one cake, baking side down, on a cake plate. Spread half of the cream on top of the cake and place the other cake on top.
- Spread the rest of the cream on top and garnish with diced ginger.
Vicissitudes
- Beat the egg whites in a clean, dry bowl until stiff. Add the sugar a spoonful at a time, whisking constantly. Add the egg yolks one at a time, whisking between additions. Continue beating for another 5 minutes.
