Ginger Fluff Sponge

A classic mainstay of Aussie morning tea tables, a ginger fluff sponge cake contains some hidden charms that are the secret to its success. Sponge cakes seem to give the impression they must take forever to create, but this one is suprisingly easy to make and can be out on the table in just under an hour. With multiple layers and a generous amount of filling, one slice looks intense, but is surprisingly soft and light. The combination of ginger, cocoa and spices is usually a foundation for a heavier and richer cake, but here the warmth of that trio plays off the fluffy texture to create a taste that is something rather special.

To make sure you get maximum fluff, it's best to sift the flour mix three times. It's not time-consuming in the least and it is oddly satisfying to watch the refinement process. With the ginger added in, it can look like you've created a spice volcano. Drop in around 1/4 cup of the flour mixture at a time when you're adding it to the batter and gently fold it in, as this will help keep the air in the mix. As a final precaution against your cake sinking, drop the cake tin on the floor from about 30cm high when you remove it from the oven. This is also just really enjoyable to do.

If you want to go down a different decadent direction with the filling than the golden syrup-sweetened whipped cream shown below, you can always opt for a flavoured buttercream.