Ginger Fluff Sponge Sandwich Recipes

GINGER FLUFF SPONGE SANDWICH

Steps:

• Grease and flour two 8-inch sponge sandwich tins.
• Set oven to 350°C/180°F.
• Beat egg whites until stiff in large bowl of electric mixer.
• Slowly add in sugar while beating and continue beating until the sugar is dissolved.
• Add egg yolks one at a time and beat until mixture is evenly coloured right through.
• Sift the dry ingredients together and lightly fold through using a metal spoon.
• Add hot water and lemon juice and fold in lightly.
• Pour evenly into the prepared tins and bake for 20 minutes or until cake springs back when lightly touched with finger.
• Remove from oven and leave in tins for about 5 minutes, then turn out onto a rack to cool completely.
• When cold join together with sweetened whipped cream and dust with icing sugar.
• *To make more special spread top with a thin layer of lemon icing/frosting and decorate with rosettes of whipped cream and pieces of preserved ginger.

TRIPLE GINGER SOUFFLE

Steps:

• Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. Butter the souffle dish. Grease the bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar.
• In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, cream and ground ginger. Cook, whisking constantly, until thick and smooth, about 2 minutes. Pour the milk mixture into a large bowl. Stir in the remaining 1/2 cup of sugar. Add the egg yolks, one at a time, whisking well after each addition. Stir in the crystalized and fresh ginger.
• In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes. Using a large spatula, fold the egg white mixture into the milk mixture. Pour the batter into the prepared dish. Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.
• Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately.