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    You are in: Home / Australian / Ginger Fluff Sponge Sandwich Recipe
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    Ginger Fluff Sponge Sandwich

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Jen T's Note:

    A nice light flavoured sponge to have for a change. This recipe comes from an old Australian Womans Day magazine (1969) and is still in my tried & true recipe collection.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Grease and flour two 8-inch sponge sandwich tins.
    2. 2
      Set oven to 350°C/180°F.
    3. 3
      Beat egg whites until stiff in large bowl of electric mixer.
    4. 4
      Slowly add in sugar while beating and continue beating until the sugar is dissolved.
    5. 5
      Add egg yolks one at a time and beat until mixture is evenly coloured right through.
    6. 6
      Sift the dry ingredients together and lightly fold through using a metal spoon.
    7. 7
      Add hot water and lemon juice and fold in lightly.
    8. 8
      Pour evenly into the prepared tins and bake for 20 minutes or until cake springs back when lightly touched with finger.
    9. 9
      Remove from oven and leave in tins for about 5 minutes, then turn out onto a rack to cool completely.
    10. 10
      When cold join together with sweetened whipped cream and dust with icing sugar.
    11. 11
      *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.

    Ratings & Reviews:

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    Nutritional Facts for Ginger Fluff Sponge Sandwich

    Serving Size: 1 (59 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 146.1
     
    Calories from Fat 21
    14%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.7 g
    3%
    Cholesterol 83.0 mg
    27%
    Sodium 77.3 mg
    3%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 0.7 g
    3%
    Sugars 18.9 g
    75%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    mixed spice

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