This is my favourite sponge cake recipe. I love the combo of ginger and chocolate but more importantly, it’s so easy to make!
1/2 Cup cornflour
2 teaspoons plain flour
1 teaspoon powdered ginger
2 teaspoons cocoa
1 teaspoon cream of tartar
1/2 teaspoon bicarb soda
4 eggs separated
3/4 Cup castor sugar
1 Tablespoon golden syrup
Sift flour, ginger, cocoa and the rest of the dry ingredients into a bowl. Grease 2 x 20 cm cake tins.
Beat egg whites till stiff and add sugar at the same time. Add yolks and golden syrup.
Sift the dry ingredients again into the wet mixture and fold in lightly.
Bake at 180C for 16-18 minutes.
When cool place whipped cream on one half and top with the other. I also like to put sliced strawberries in the cream.
Dust with icing sugar.