There is something comforting and feels like home when you eat a sponge.  Our neighbour makes the best sponges with passionfruit icing – would make the CWA proud.

This was my first attempt at a sponge, don’t ask me why I have never made one before but why would I try when my mum and neighbour make amazing ones.

I faced my fears today and made one for the family for afternoon tea.  I must admit I have been afraid for no real reason and I am so very glad that I tackled the ginger fluff.

If your like me and need to face your sponge fears, here is the recipe.

4 eggs, separated

1/2 cup castor sugar

1/2 cup arrowroot

2 tablespoons plain flour

2 teaspoons cinnamon

2 teaspoons ground ginger

2 teaspoons cocoa powder

2 teaspoons cream of tartar

1 teaspoon bicarb soda

2 teaspoons golden syrup

STEP ONE

Preheat the oven to 160C and grease 2 (20cm sandwich tins)

STEP TWO

Beat the egg whites until soft peaks form, gradually beat in the sugar, beating until sugar has throughly dissolved.  Beat in the egg yolks and golden syrup until evenly mixed.  Sift the dry ingredients.  Sift onto the egg mixture, fold in gently.

STEP THREE

Pour into the 2 sandwich tins.  Bake in the oven for 20-25 minutes.

STEP FOUR

Turn out immediately onto a cake rack to cool.  When cold, add in some glorious whipped cream and dust the top with icing sugar.

Insert cup of tea here