Ginger Fluff Sponge

It's another hot, hot week. So hot (40°C+) that my washing dries in the basket waiting to be hung up, the water in the dog bowl evaporates on a daily basis and my side gate no longer meets the latch as it used to.

It's so hot (as my Granddad would say) that the road melts and sticks to your thongs (for the international readers in Australia our thongs are the same as your flip flops. Your thongs are our G's; and if they were sticking to the road you'd have greater problems than losing your favourite shoes!).

It's so hot that the nectarines have stewed on the tree and the pumpkin has been baked. Pity there isn't a pie tree in my yard; if there were I'd be in business!

It's so hot that brain stops working... yep - there it goes!

Thankfully I have cake to get me through… and an air conditioner!

This sponge is old school. It's all about your Nanna, your Grannie or your Oma. It belongs back in the 60's with beehive hairdos, frilly aprons and knitted socks. But if it were still back in the 60's then you wouldn't get to taste its awesomeness. It's light, fluffy and nostalgic.
It's also really low in calories (even with the cream) so feel free to put on your best Sunday frock, adorn your shiny pearls and have afternoon tea with Grandmas good china.

GINGER FLUFF SPONGE
Makes 16 slices, approx. 96 calories per slice

INGREDIENTS
6 eggs, separated
1/3 + 1 Tablespoon Maple Syrup
1/2 Cup Coconut Flour
2 teaspoons Ground Ginger
1 teaspoon Cocoa
1 teaspoon Cinnamon
1/4 teaspoon Cream of Tartar
1/4 teaspoon Bicarb Soda
1/2 teaspoon Baking Powder
1 Tablespoon Golden Syrup, warmed

1 cup Coconut Whipped Cream (see recipe below)
2 Tablespoons Extra Coconut flour and dash of Cinnamon for dusting

INSTRUCTIONS
Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment fitted.
Whisk the egg whites on medium until soft peaks form.
Continue to whisk on medium and slowly add the maple syrup 1 tablespoon at a time until all added and stiff peaks form.
Add egg yolks and whisk until combined.

In a separate bowl, sift together the dry ingredients.
Sift the dry ingredients over the egg mixture and fold in gently.
Be careful note to over mix, but ensure that the Coconut flour is mixed in well.

Add the warmed golden syrup and fold in.

Pour the mixture in to the prepared tin.
Bake for 25 minutes, or until cooked through.

Allow to cool in the tin.
Once cool invert cake onto a serving tray.
Cut the cake into 2 layers and liberally spread with Whipped Coconut Cream.
Place the top layer on top of the cream and sift the combined coconut flour/cinnamon over the top.
Serve immediately or keep refrigerated.


WHIPPED COCONUT CREAM

INGREDIENTS
1 can Canned Coconut Cream, lid removed and placed in the fridge over night
2 teaspoons Vanilla Extract
2 teaspoons Maple Syrup

INSTRUCTIONS
Spoon the thickened cream out of the can, discarding the watery remains.
Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened. The key is to forget about the cream and leave it to whip for at least 5 minute. Place the whipped cream back in the fridge to thicken before using.