Ginger Sponge, made in Thermomix.

 My hairdresser requested a Ginger Sponge for Christmas. I have never made a traditional sponge as my Mum was the Queen of Sponges. Especially the Passion Fruit one. 

I did a test run in my 50 year old Kenwood. However smoke started to billow at the end of 20 minutes. So I consulted Cookidoo in my new 6. 

I took the recipe from Cookidoo and substituted some of the flour with the ginger spices. Excellent result and far easier, ( no triple sifting of dry ingredients or adding sugar gradually ) 

Pre heat oven 350 degrees.

Brush the sides and base of  1cake pan ,  22 cm x 7 cm with cake release or butter

Line the base of  cake pan with baking paper.  

The cooked cake will fill the pan. 

Ingredients 

Ginger mixture

2 teaspoons cocoa

2 teaspoons ground ginger  

1 teaspoon cinnamon

1/2 teaspoons of cream of tartar

Mix together in small bowl and then push through a fine strainer into another room bowl. 

Set aside. 

4 jumbo eggs, ( I used 5 large )

125g caster sugar

1 teaspoon vanilla

128 g plain flour ( you won’t use all )

1 teaspoon of baking powder

Pinch of salt.

Method

Insert butterfly and add, eggs, sugar and vanilla.

Beat 6 minutes/100 degrees/ speed 4

Then beat,  6 minutes/ speed 4

Set scales and add ginger mixture.

Add  baking powder and enough flour to weigh a total of 128 g. ( you will have a little flour leftover. )

Mix 4 seconds/ speed 3. 

Remove butterfly and gently stir flour into mixture with spatula. 

Pour into pan.

Bake 20 to 25 minutes. Test with wood skewer. 

 ( under cooked will sink in the middle, over baked will be dry )

Run knife around tin and leave in tin for 10 minutes before removing. 

Allow to cool completely before cutting  in half horizontally. 

Notes. 

Use eggs at room temperature 

For an extra ginger hit , I minced some preserved ginger with lemon juice then added pure icing sugar to spread on top. 

The original Ginger Fluff Sponge is lighter and more fragile in texture. 

Fill with cream.