This Ginger Sponge Cake will impress everyone, and nothing is nicer than a freshly made sponge cake! Using Mrs Rogers Ground Ginger (http://bit.ly/mrsrogers_ginger) and decorated with grated dark chocolate, this is the perfect cake to have with a cup of tea.
Preheat oven to 190C. Line a 20cm cake tin on the bottom with baking paper, and grease and flour the sides of the tin. This allows the cake to rise easier.
Beat egg whites and salt until soft peaks form. Beat in half the sugar until dissolved and then add the rest of the sugar and continue to beat until dissolved. Add the egg yolks and vanilla essence and beat until combined.
Sift the flour, ginger, cornflour and baking powder together 3 times. This aerates the mix so it’s important to create a light and fluffy cake. Carefully fold the flour mix into the egg mixture making sure not to stir as this will flatten the cake.
Pour the mix into your tin and cook for 18 minutes until the cake is golden. Remove from oven and cool for 10 minutes in the tin, then remove cake from the tin and cool on a wire rack.
Once the cake is completely cooled, combine the ingredients for the cream filling and beat until the cream is stiff. Cut the sponge in half and layer with 1/3 of the cream. Place the other half of the cake on top of the cream and top with the rest of the cream.