Oh, for the love of a good cake recipe! You can never have too many. I especially like the ones that are quick to whip up, like this ginger fluff goodie from the new cookbook from CWA Victoria, From Our Kitchen To Yours.
Isn’t the name CWA comforting when you’re about to cook something afternoon-teaish? I just associate the Country Women’s Association with all things sponges, scones and serviettes. I don’t think I’ve ever made a recipe produced by them that hasn’t worked like a charm.
That said, From Our Kitchen To Yours is a very good reminder that the CWA can cook so much more than cakes. There are some outstanding family dinner recipes in there, plus breakfasts, lunches… it’s a full-service cookbook. I highly recommend you get your hands on a copy. Especially if you lack a bit of confidence in the kitchen. The recipes are all so easy to follow and reassuring.
Try this one too: Our delightful caramel apple teacake
Take this ginger fluff recipe. It’s the biz. A ginger fluff is basically an Aussie classic. It’s a super-light ginger-spiked sponge cake filled with a ute-load of whipped cream. It’s about as divine as it sounds.
The secret to making a good ginger fluff is to use the freshest eggs possible. If you can pull them out of the hen yourself, all the better. If that’s not an option, the next best thing is to buy organic eggs on the morning you’re going to use them. The fresher the eggs, the lighter the sponge.
For a limited time you can pick up From Our Kitchen to Yours for 25% off at Booktopia.
Makes 1 cake
Takes 25 mins
Bakes 20 mins
¾ cup white sugar
pinch of salt
1 dessertspoon golden syrup
½ cup cornflour
2 dessertspoons plain flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon cocoa powder
½ teaspoon bicarbonate of soda
½ teaspoon cream of tartar
whipped cream, to serve
chopped glacé ginger and icing sugar
Beat eggs, sugar and salt for 20 minutes, using an electric mixer. Add golden syrup.
Sift together twice the cornflour, flour, spices, cocoa, bicarbonate of soda and cream of tartar. Fold into egg mixture.
Pour into two greased sandwich tins, 21 cm x 6 cm deep.
Bake in a moderate oven for 15–20 minutes. To test if a sponge is done, gently press the centre of the sponge with your finger. If an impression remains, the cake will require more cooking; when cooked, it will spring back when lightly pressed.
When taking a sponge out of the oven, run a knife around the edge immediately to free the cake, or it may collapse. Turn the cake out onto a wire cake rack covered with a tea towel.
Once cooled, place whipped cream between layers. Dust with icing sugar and top with glacé ginger, or ice as desired.
Images and recipe text from From Our Kitchen to Yours by The Country Women’s Association of Victoria, photography by Cath Muscat. Murdoch Books RRP $36.99.