RECIPE GINGER FLUFF ‘FROM OUR KITCHEN TO YOURS’ by the CWA Victoria
With the return of our long-standing Agriculture Shows (p.23), we're feeling nostalgic for good old fashioned flavourful cooking, and we've turned to The Country Women's Association (CWA) for inspiration. When you think of 'best in show', you'd be hard-pressed to find an association with the same level of community spirit. The CWA is driven to improve conditions for women and children and make life better for families, especially those living in rural and remote Australia. This Ginger Fluff recipe has been kindly shared from their recent cookbook 'From Our Kitchen to Yours', which has 185 tried and tested recipes shared between friends to raise funds for good causes. INGREDIENTS: Pumpkin Filling • 4 eggs • ¾ cup (165 g) white sugar • pinch of salt • 1 dessert spoon (12 ml) golden syrup • ½ cup (60 g) corn flour • 2 dessert spoons (24 ml) 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
Images and text from ‘From Our Kitchen to Yours’ by The Country Women’s Association of Victoria, photography by Cath Muscat. Murdoch Books RRP $36.99. We'd love to share your baking skills, tag us in your recipe photos for a chance to be seen in our socials Q @daylesfordmacedonranges #daylesfordmacedonlife.
METHOD: 1. Beat eggs, sugar and salt for 20 minutes, using an electric mixer. Add golden syrup. 2. Sift together twice the corn flour, plain flour, spices, cocoa, bicarbonate of soda and cream of tartar. Fold into egg mixture. 3. Pour into two greased sandwich tins, 21 cm x 6 cm deep. 4. 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. 5. 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. 6. Once cooled, place whipped cream between layers. Dust with icing sugar and top with glacé ginger, or ice as desired.
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