Brandy and Ginger Sponge Cake

The advent of cold weather brings out the warming instinct, the hibernating instinct and the drive for spicy comfort food.   Fear not, help is at hand with this delicious brandy and ginger sponge.   A little warmth of alcohol, the smoothness of the whipped cream and the kick of ginger pieces in syrup - it's guaranteed to beat any form of autumn sadness!    I made this for my choir's "Tea and Cake" rehearsal, so it was savaged before I got a chance to photograph the whole thing - this is what was left after the gannets had gone...

This would work with a good gluten-free flour blend.

Brandy and Ginger Sponge

Brandy and Ginger Sponge Cake

3 large fresh eggs

6oz/170g  sieved self raising flour or sponge flour

6oz/170g  caster sugar

6oz/170g buttery spread

1 tsp baking powder

1 tsp ground ginger

Filling:

½ pint double cream, whipped, combined with:

1 tbsp brandy

4 pieces (or more) of stem ginger plus 1 dsp syrup

Topping:

icing or caster sugar

Preheat oven to 180 deg C, and line two 8” loose bottom sandwich tins with parchment (or spray with a “cake release” agent), and grease the sides.

In a food processor or Kenwood, blend the cake ingredients together and then beat until pale and fluffy.   Divide between the tins and cook for 15-25 minutes (depending on the heat of your oven) until risen and golden brown.  To test, they should have come away from the edges slightly, and if you put a (heated) knife or skewer into the middle, it will come out clean.

Tip the cakes out of the tins onto a wire rack and leave to cool.  When cool, whip the cream with the brandy until it forms soft peaks. Chop the stem ginger into chunks (or elegant pieces if you feel so inclined), and mix the ginger and syrup into the whipped cream.   Spread this thickly over one of the cakes, then sandwich the cakes together and dredge the top with icing or caster sugar.