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.
GINGER FLUFF SPONGE
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.
Originally posted in 2017. Thank you Margaret Fulton.
Last year I made loads of tomato sauce and this year I have also made sauce but not quite as much. Today for a bit of a change I made relish instead.
The recipe was from Margaret Fulton’s Encyclopaedia of Food and Cookery
We have had this book since 1983 and it still gets referred to occasionally.
Here is the recipe I used
“until the mixture is thick.” had me in a bit of a quandary as there are various stages of thick! I did it until I thought it was thick enough and it seems to have turned out ok. This is the first time I have done a pickle, relish or sauce that has flour as a thickener.
One of Australia’s icons, the beloved Margaret Fulton, food writer and cook, passed away yesterday at the age of 94.
I think I probably came across her recipes for the first time in either of the magazines, Womans Weekly or New Idea. She was the first female Australian cook to introduce us to the flavours of other nations.
I used many of her recipes when our children were young as the recipes were simple and easy for a working mother to follow. Both of our daughters cooked from the Margaret Fulton Encyclopaedia of Food and Cookery when they were still school students. Vegetable pie, first cooked in 1992 by my elder daughter, and cinnamon teacake by my younger daughter, were both family favourites.
Back in 2017 I read her memoir, I Sang for my Supper – memories of a food writer, and I felt I knew her after reading it. If you get the opportunity borrow the book from your library to learn more about this amazing Australian treasure, who incidentally was born in Scotland.
I have also reposted a post I wrote a few years ago when I was using one of the recipes from the encyclopaedia.
This delicious looking meal/salad is from the Ottolenghi Cookbook, the one I bought myself for my birthday.So many fantastic recipes I have tried already. The one you see is Chargrilled Asparagus, courgettes and haloumi.
I had the brainwave of doing the char-grilling on our sandwich press which has ridge marks on one side. It certainly saved a lot of faffing about with a cast iron grill pan or barbecue.
The salad was delicious and it also included basil oil.