Ginger Fluff Sponge

This is my boyfriend's favourite cake recipe. His mum gave me the recipe the other day and I tried it out. However, instead of it being a Ginger Fluff, it became a Ginger Flop. I am too embarressed to show a picture of the flop, so will wait until next time, when hopefully it will work.

Ingredients:

3 eggs

½ cup of corn flour

½ cup of sugar

1 level tablespoon of plain flour

½ teaspoon of carb soda

1 teaspoon of cream of tartar

1 teaspoon of cocoa

1 teaspoon of ground ginger

1 teaspoon of cinnamon

1 Tablespoon of warm golden syrup


Method:

Beat eggs and sugar well [approximately 10 – 15 minutes].

Sift dry ingredients twice and fold into egg and sugar mixture

Add warm golden syrup and fold into mixture

Divide mixture into 2 greased sponge tins

Bake for 30 minutes at 190 degrees C [375 degrees F]

After baking the sponges, hopefully they did not flop like my first attempt, let cool and then spread a layer of strawberry jam and whipped cream between the two sponges. Place a further layer of jam and cream on the top and add grated chocolate (or flake sprinkles) on top of it.