GINGER SPONGE

The ingredients for the ginger sponge are all pantry staples , except maybe for the glace ginger .You will need 4 eggs , 2/3 rd cup of castor sugar , 2/3 rd cup of plain flour , 1/3rd cup of cornflour , 1 tsp of baking powder , 3 tsp of ground ginger , 300ml of cream , 2 tbs of finely chopped glace ginger , 1/3 rd cup of raspberry jam . Preheat your oven to 180 deg C . Next grease 2 x 20cm round cake pans and line the bases with baking paper . Now let's get started ... Separate the 4 eggs , beat the 4 egg whites in a large bowl with an electric mixer until soft peaks form . Keep the mixer beating and gradually add 2/3 rd cup of castor sugar , until the sugar is dissolved. In a separate bowl beat together the 4 egg yolks , add the beaten yolks to the sugar and egg white mixture and continue to beat until the mixture is thick and fluffy . In another bowl mix together using a spoon , 2/3rd cup of plain flour ,1/3rd cup of cornflour with 1 tsp of baking powder and 3 tsp of ground ginger . Now sprinkle the dry mix over the egg mixture and use a metal spoon to gently fold together. Divide the sponge batter between the tow prepared pans . Bake in the preheated oven for 20 minutes or until the sponges come away from the sides of the pans . Turn onto wire racks to cool . To prepare the filling beat 300ml of cream with 1 tbs of castor sugar until firm peaks form. Fold in 2 tbs of finely chopped glace ginger . Finally spread 1/3 cup of raspberry jam over a sponge layer , then top with the ginger cream and the remaining sponge layer . Dust with a layer of sifted icing sugar .