This is a closely guarded recipe from my mum’s best friend, who is known as Aunty Tricia. Most of my good baking recipes come from her, as she is a good country woman, and she grew up on good country recipes. This cake is an absolute cracker! It’s the go-to cake when you have a baby in our family. Aunty Tricia usually pops over with a present for the baby and a cake for you. I tell you, the soft sponge, and the cream with a cup of tea is worth going into labour for! TRULY. And I have been known to eat the entire cake over the course of a day or two.
The recipe belongs to her mum, a classic Country Women’s Association stalwart. It has had a recent renaissance for one reason: sponge. And anything with ‘fluff’ in the title is alright by me. It’s simple. It’s quick. It’s delicious. And it’s guaranteed to not last long.
It’s the one thing that would make me consider having another baby.
Aunty Tricia’s ginger fluff cake
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
- 4 eggs, separated
- 3/4 cup sugar, plus 1 tbsp extra for the cream
- 1/2 cup cornflour
- 1/4 cup self-raising flour
- 1 tsp cocoa powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tbsp golden syrup, warmed
- 300ml thickened cream
- Preheat oven to 180°C.
- Grease and line the base of 2 x 20cm round cake tins.
- In a large bowl, beat egg whites until stiff peaks form. Gradually add sugar, then egg yolks.
- In a separate bowl, sift cornflour, self-raising flour, cocoa, ginger and cinnamon, and lightly whisk to combine.
- Fold dry ingredients into egg mixture, and then fold in warmed golden syrup.
- Divide the mixture between the prepared tins and bake for 20 minutes in your preheated oven. The mixture will pull away from the edge of the tins when done. Cool in tins for 10 minutes, then invert onto a wire rack lined with baking paper to cool completely.
- Whip the cream with the extra sugar until soft peaks form. Place in the fridge until needed.
- To assemble, place one cooled cake on a serving plate, then spread half the whipped cream on top. Sandwich with the remaining cake, then top with the leftover cream. Sprinkle with a little cinnamon to serve.
Beth of Baby Mac has been blogging since 2006 and made the move from the city to the country in 2010. On Baby Mac she writes about her family, life in the country, entertaining and recipes, interiors – with a good dose of humour on the side.