Ingredients:
4 eggs, separated
2/3 cup caster sugar
2/3 cup plain flour
1/3 cup cornflour
1 teaspoon baking powder
3 teaspoons ground ginger
300ml carton thickened cream
extra 1 tablespoon caster sugar
2 tablspoons finely chopped glace ginger
1/3 cup fig jam
icing sugar mixture, to decorate
Directions:
1. Grease two deep, 20cm round cake pans. Line bases with baking paper.
2. Beat egg whites in a large bowl with an electric mixer until firm peaks form. With motor operating, gradually add sugar, beating well until sugar is dissolved. Add yolks, beat until mixture is thick and fluffy.
3. Sift combined flour, cornflour, baking powder and ginger over egg mixture. Using a metal spoon, gently fold into flour mixture. Divide mixture among prepared pans.
4. Cook in a moderately hot oven (190C) for about 15 to 20 minutes or until sponges come away from sides of pans. Turn onto wire racks to cool.
5. Place cream in a chilled bowl with extra sugar, beat with an electric mixer until firm peaks form. Fold in chopped ginger.
6. To serve, spread jam over one sponge layer, then top with ginger cream and remaining sponge. Dust with sifted icing sugar mixture.
Hint. Sponges are best made on the day of serving.
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