Ginger Sponge

What do you do when the proverbial hits the fan? 

Arrrghhhhh - it was one of those weeks :(. My online shop was not working (& still isn't), my computer needed to be replaced & there were heaps of those little things that kept going wrong that just about drove me crazy.

However, after a huge breath in, I'm extremely grateful for my life, my family, this beautiful sunny day & the gorgeous gluten free Ginger sponge I made :). 

 

Ingredients

130 g Bakers' Magic Gluten free flour

145 g Brown sugar

10 - 15 g Ginger

1/2 tsp Cinnamon

~1/8 tsp Salt

6 Eggs (700 g/dozen)

1/2 tsp Baking powder

1/4 tsp Bicarb of soda

100 g Oil (I use Ricebran)

 

extra icing sugar

Filling

Whipped cream

 

Ginger - the amount will depend how you like your ginger sponge & the brand of powdered ginger you are using. Some brands are stronger than others.  

 

Method

If you keep your eggs in the fridge 1/2 fill the kitchen sink with hot tap water. Put the eggs in the hot tap water for 10 mins. If you keep your eggs at room temperature warm the eggs up by placing them in a dish of warm water (slightly hotter than 37 C).

Turn oven on to 175oC - fan forced.

Line 2 x 20 cm round cake tins with baking paper. 

Mix together the Bakers' Magic Gluten free flour, ginger, cinnamon, baking powder, salt & bicarb into a mixing bowl. I usually give these ingredients a whiz together in a food processor. 

The yolks & whites will be whisked/beaten separately; you will need two mixing bowls. If you have two bowls for your stand mixer use those. If you have one beat the yolks first in the mixing bowl, transfer it to the bowl containing the Bakers' Magic Gluten free flour & then wash the mixing bowl for whisking the whites.

Measure out 100 g of sugar into the mixing bowl for the yolks. Put the remaining sugar into the bowl/container (not plastic) for the whites. 

Separate 4 of the eggs. Put the yolks in with the 100 g of sugar & the whites in with the 45 g of sugar. 

Put the last two whole eggs in with the yolks & sugar.  

Beat the egg yolks & sugar for ~9 mins until the ribbon stage has been reached. Below are photos of the yolk mix prior to beating & when it has reached the ribbon stage.      

gfgingersponge100011

gfgingersponge200011

While the yolks are beating stir the egg white & sugar mix to help dissolve the sugar. I usually rest this mixing bowl on top of the hot tap water to help the sugar dissolve. 

If using the same mixing bowl to whisk the egg whites as the one used for the yolks, transfer the yolk mix to the mixing bowl containing the Bakers' Magic Gluten free flour. Wash & dry the mixing bowl before putting in the egg whites & sugar mix.  

Whisk the egg whites & sugar for 1 1/2 - 2 mins until stiff peaks form. The length of time to whisk the whites will depend on your mixer & the speed you are using. 2 mins at max speed in my KitchenAid is too long. It is not a disaster if the egg whites are slightly over whipped it just takes a little longer to fold into the yolk mix. 

Fold in the Bakers' Magic Gluten free flour to the yolk mix. To fold put a spatula/scrapper into the centre of the bowl & push it down through the mix until it reaches the bottom of the bowl. Bring the spatula toward you all the time scrapping the bottom of the bowl. When the spatula is at the edge of the bowl bring it up out of the mix & with a twist of your hand (90 - 180 degree clockwise turn if right handed) turn the spatula over. The mix that was on top of the spatula will now fall back into the middle of the mix. Rotate the bowl clockwise with your left hand while repeating the spatula movement. Ensure the mix has a uniform consistency before proceeding. The mix will deflate a great deal but don't worry. 

Fold in the whisked whites to the yolk mixture using the technique described above. I usually fold it in without "loosening" the yolk mixture. "Loosening" the yolk mixture should make it easier to fold in the remaining whisked whites. The yolk mix can be "loosened" by adding up to 1/4 of the whisked whites & folding this in. The remainder of the whisked egg whites are then added & folded in.

Pour the sponge batter evenly into the cake tins. Use a spatula to level the top of the batter.

Put the baking pan in the oven & bake at 175oC for approximately 20 mins. The time will be dependent on your oven. If the sponge starts to come away from the sides it is ready. 

Bring out of the oven & allow to cool briefly. 

Cover a cooling rack with baking paper. Invert the cakes onto the cooling rack. 

Gently peel off the bottom baking paper (now on top).

Allow the sponge to cool completely before filling. 

The sponge is best eaten on the day it is made (although it is still nice the next day).

Simply enjoy!