Laced with spices, this light-as-air sponge cake with maple syrup and orange cream filling is perfect with a cuppa.
INGREDIENTS
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4 eggs
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2/3 cup caster sugar
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1/2 cup plain flour
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1/2 cup self-raising flour
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2 teaspoons ground ginger
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1/2 teaspoon ground mixed spice
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300ml thickened cream
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1 teaspoon finely grated orange rind
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1 1/2 tablespoons maple syrup
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1 tablespoon icing sugar mixture
METHOD
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Step 1Preheat oven to 180C/160C fan-forced. Grease two 20cm (base) round cake pans. Line bases and sides with baking paper.
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Step 2Using an electric mixer, beat eggs and caster sugar for 8 to 10 minutes or until thick and creamy.
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Step 3Meanwhile, 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.
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Step 4Using 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
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1294 kj
ENERGY
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16.1g
FAT TOTAL
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9.6g
SATURATED FAT
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0.9g
FIBRE
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5.4g
PROTEIN
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150mg
CHOLESTEROL
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103mg
SODIUM
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36.7g
CARBS (TOTAL)