GINGER FLUFF SPONGE

GINGER FLUFF SPONGE

- 4 Eggs

- 1/2 Cup Cornflour

- 3/4 Cup Sugar

- 2 Desert Spoons Plain Flour

- 1 Teaspoon each of Ground Cinnamon, Cocoa and Mixed Spice

- 1 Teaspoon Cream of Tartar

- 1/2 Teaspoon Bi-Carb Soda

- 1 Desert Spoon of Golden Syrup

 

Beat eggs and sugar together for 20 mins, then sift in dry ingredients and mix well.  Lightly fold through Golden Syrup.  Bake in quick oven 15 - 20 mins.

When cold fill with cream and Mitch's Strawberry & Rhubarb Jam and dust with icing sugar on top.