Australia/NZ · Australia
Ginger Fluff Sponge
Eggs and sugar and nothing else: a foam structure held up purely by trapped air.
ginger fluff sponge cakeNew Zealand sponge cake
The Chemistry in This Bake
Whipping eggs and sugar into a stable foam with no added fat, relying entirely on trapped air for structure.
Learn the full technique →Ingredients
- Eggs (room temperature)
- Caster sugar
- Cornstarch
- All-purpose flour
- Ground ginger
- Baking powder
- Ginger buttercream (for filling)
- Powdered sugar (for dusting)
Method
Whip eggs and caster sugar until the batter is thick, pale, and holds a ribbon for several seconds.
Sift cornstarch, flour, ginger, and baking powder together.
Fold the dry mix in with a light hand to preserve every air bubble.
Divide between two tins and bake at 190 °C for 18-20 minutes — no fat means it browns fast.
Cool on racks completely.
Sandwich with ginger buttercream and dust with powdered sugar.