Ginger-spiced sponge cake with maple orange cream

Laced with spices, this light-as-air sponge cake with maple syrup and orange cream filling is perfect with a cuppa.

INGREDIENTS

• 4 eggs
• 2/3 cup caster sugar
• 1/2 cup plain flour
• 1/2 cup self-raising flour
• 2 teaspoons ground ginger
• 1/2 teaspoon ground mixed spice
• 300ml thickened cream
• 1 teaspoon finely grated orange rind
• 1 1/2 tablespoons maple syrup
• 1 tablespoon icing sugar mixture

METHOD

• Step 1
  Preheat oven to 180C/160C fan-forced. Grease two 20cm (base) round cake pans. Line bases and sides with baking paper.
• Step 2
  Using an electric mixer, beat eggs and caster sugar for 8 to 10 minutes or until thick and creamy.
• Step 3
  Meanwhile, sift flours, ginger and mixed spice together 3 times. Gently fold flour mixture into egg mixture to just combine. Divide mixture between prepared pans. Bake for 20 minutes or until sponges spring back when touched. Line a wire rack with baking paper. Immediately turn sponges out onto a wire rack to cool.
• Step 4
  Using an electric mixer, beat cream, orange rind and maple syrup until just-firm peaks form. Spoon cream mixture into a piping bag fitted with a 1.5cm fluted nozzle. Place 1 sponge on a plate. Pipe cream mixture onto cake. Top with remaining sponge. Dust with icing sugar. Serve.

NUTRITION

• 1294 kj

  ENERGY

• 16.1g

  FAT TOTAL

• 9.6g

  SATURATED FAT

• 0.9g

  FIBRE

• 5.4g

  PROTEIN

• 150mg

  CHOLESTEROL

• 103mg

  SODIUM

• 36.7g

  CARBS (TOTAL)