Food For Thought Ginger Cream Sponge
IBy
ALAN TREMAIN]
If you are a fan for ginger, ginger cream sponge will be something nice when those friends drop in for afternoon tea. You Will Need: 4oz flour i teaspoon baking powder 1 rounded teaspoon ground ginger 4oz buter 4oz castor sugar 2 eggs Filling: i pint of cream loz icing sugar 2oz stem or crystallised ginger Method: Sift flour, baking powder and ginger. Place with all other ingredients in mixing bowl and beat for one
minute with a wooden spoon until well mixed. Grease Swiss roll tin 11 inches by eight inches and line with greaseproof paper. Turn sponge into tin and smooth top. Bake on second shelf from top in a moderately hot oven (375 degrees F„ regulo 5) for 15 to 20 minutes. Remove and cool on wire tray. Filing: Lightly whip cream and fold in sugar. Chop ginger keeping a few pieces to decorate, and fold in. Cut cake into three and trim edges: sandwich with cream. Spread a little on top and arrange whole ginger to decorate. Alternatively bake the mixture in two seven-inch sandwich tins and add another half level teaspoon of baking powder.
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https://paperspast.natlib.govt.nz/newspapers/CHP19641002.2.22.16
Bibliographic details
Press, Volume CIII, Issue 30561, 2 October 1964, Page 2
Word Count
198Food For Thought Ginger Cream Sponge Press, Volume CIII, Issue 30561, 2 October 1964, Page 2
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Acknowledgements
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