Delicious light as air sponge cake with a twist. This recipe was submitted by Glenise Braithwaite as part of the reader recipe competition calling for a special occassion dessert.
Ingredients
3 large | Free-range eggs |
½ cup | Caster sugar |
1 Tbsp | Golden syrup |
½ cup | Cornflour |
2 tsp | Flour, can use gluten-free flour to make cake gluten free) |
2 tsp | Cocoa powder (Main) |
1 tsp | Ground cinnamon |
1 tsp | Mixed spice |
½ tsp | Cream of tartar |
½ tsp | Baking soda |
½ tsp | Ground ginger |
Directions
- Beat eggs and sugar together until thick and pale. Add golden syrup mix well. Sift rest of ingredients into cake and fold gently.
- Pour into 2 x 22cm greased and floured sponge tins. Bake at 180C exactly 15 mins.
- Turn out while still warm onto baking paper sprinkled with icing sugar.
- When cool fill with cream and fresh berries. Dust with icing sugar.