Sweets and Treats

Ginger Fluff Sponge

Beat egg whites until stiff, add sugar gradually, then yolks and golden syrup.

Sift McKenzie's Arrowroot, self raising flour, cocoa, McKenzie's Ground Ginger,McKenzie's Ground Cinnamon three times and fold in.

Divide mixture into two 18cm (7inch) cake tins which have been lined on the base and well greased and floured.

Bake in moderate oven for approximately 25 minutes.

Cool slightly before removing from tins. When completely cool, fill with whipped cream and ice with lemon icing or dust with icing sugar.