Ingredients

4 Eggs
1 Tablespoon Butter, melted
3/4 Cup Chelsea Caster Sugar
4 Tablespoons Hot Water
1 1/2 Cups Self Raising Flour
2 Teaspoons Ground Ginger

Whipped cream, Chelsea Icing Sugar, to serve

Method

1 : Beat together the eggs and Chelsea Caster Sugar for about 10 minutes, or until thick and creamy.
2 : Sift the flour together with the ginger three times and fold in quickly and lightly. Add butter and water, folding in quickly and lightly.
3 : Pour into two greased and lightly floured 20cm sandwich tins. Bake in oven preheated to 180oC for about 20 minutes or until springy to the touch. Turn out onto racks to cool.
4 : Sandwich together with jam and whipped cream, and dust top layer with a little Chelsea Icing Sugar.

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Name: Ginger Sponge Sandwich
Prep time: 20 min
Cook time: 20 min
Ingredients: 4 Eggs; 1 Tablespoon Butter, melted; 3/4 Cup Chelsea Caster Sugar; 4 Tablespoons Hot Water; 1 1/2 Cups Self Raising Flour; 2 Teaspoons Ground Ginger; Whipped cream, Chelsea Icing Sugar, to serve

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Reviews

Average Rating

(2 reviews)

I usually have no success with sponge cakes so was pleasantly surprised when this recipe produced a lovely light, well risen sponge in each tin. I agree to add more ginger, and don’t be too afraid of more than ‘lightly’ folding in the dry and wet ingredients to make sure it’s all combined before baking. Great recipe that I’ll come back to!

Hi! Just put it in the oven, so far so good! Added a bit more ginger as the recipient of the cake is a HUGE ginger fan! The cake is rising nicely and is so EASY to make!