This is a ginger fluff. An unusual name for a cake but it is the cake that my mother-in-law used to bake. Her cakes were delicious.
Our elder daughter was recently visiting us and she asked me if I had Granma’s recipe. Unfortunately I didn’t but that didn’t prevent her from finding a recipe on the internet and then she proceeded to whip it up for us.
You can see how high the cake is by using the matchbox for comparative size. The cake was delicious and brought back many memories for us.
I am not sure which recipe she used but here is one of the many on the internet.
1/2 cup caster sugar
1/3 cup cornflour
2 tbs plain flour
2 tsp ginger
2 tsp cinnamon
2 tsp cocoa
2 tsp baking powder
2 tsp golden syrup
Method: Grease 2x20cm sandwich tins (deep). Separate eggs, beat whites firmly, gradually add sugar, beating well after each addition to dissolve sugar thoroughly. Add yolks all at once. Sift dry ingredients at least four times to combine thoroughly.
Sift on to egg mixture, fold through gently until colour is even and dry ingredients are mixed in. Pour in warmed golden syrup, fold through gently. Pour into prepared tins. Bake at 180C for approximately 15 to 20 minutes or until elastic to touch and shrinking slightly from sides of tin.
Turn on cake cooler when cool. Join with whipped cream.
There is a beautifully illustrated version of the Ginger Fluff here.