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.

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.