Ginger-spiced sponge with maple orange cream
Indulge in a delightful Ginger-Spiced Sponge with Maple Orange Cream! This fluffy sponge cake features a perfect blend of ginger and spice, topped with a luscious maple orange cream made from heavy whipping cream, zesty orange, and a touch of maple sweetness. Easy to make, this dessert is sure to impress and satisfy your sweet tooth.
- 23 Apr 2024
- Cook time 20 min
- Prep time 30 min
- 8 Servings
- 10 Ingredients
Ginger-spiced sponge with maple orange cream is a delightful dessert that combines the warming flavors of ginger and spice with the fresh zestiness of orange and the sweetness of maple syrup. This light and fluffy sponge cake, paired with the rich and creamy maple orange topping, is perfect for any occasion. Follow these steps to create a delicious treat that will impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, add the 4 eggs and 2/3 cup sugar.
- Using an electric mixer, beat the eggs and sugar together on high speed until the mixture is pale, thick, and doubled in volume (about 8-10 minutes).
- In a separate bowl, whisk together the 1/2 cup all-purpose flour, 1/2 cup self-raising flour, 1 tsp ground ginger, and 1 tsp spice mix.
- Gently fold the flour mixture into the beaten eggs and sugar using a spatula. Be careful to not overmix, maintaining the airiness of the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely.
- In a chilled bowl, combine the 1 cup heavy whipping cream, 2 tbsp orange zest, 1 tbsp maple syrup, and 1 tbsp powdered sugar.
- Using an electric mixer, whip the mixture to soft peaks, being careful not to overwhip.
- Once the sponge cake is completely cooled, transfer it to a serving plate.
- Generously spread the maple orange cream over the top of the cake.
- Optional: Garnish with extra orange zest or a light drizzle of maple syrup for an added touch.
- Slice and enjoy the ginger-spiced sponge cake with the refreshing maple orange cream.
- Keep any leftovers covered in the refrigerator. The cake is best enjoyed within 1-2 days for optimal freshness.
Tips:
- Ensure all your ingredients are at room temperature before starting. This helps with achieving a smoother batter.
- When folding in the flour, do it gently to retain as much air as possible in the batter for a light and fluffy sponge.
- Use fresh orange zest for the best flavor in the cream.
- Chill the bowl and beaters before whipping the cream to help it whip up more easily and hold its shape better.
- Taste the cream as you add the maple syrup and powdered sugar to adjust the sweetness to your preference.
Your ginger-spiced sponge with maple orange cream is ready to be enjoyed! The combination of the flavorful, moist sponge and the rich, refreshing cream creates a dessert that is both satisfying and memorable. Serve this cake at your next gathering, and watch it disappear quickly. Enjoy your baking experience and the delicious results!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 0.60g | 2% |
| Sugar 20g | 20% |
| Fat | |
| Fat 13g | 16% |
| Saturated 7g | 25% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 90mg | 16% |
| Vitamin B1 0.08mg | 6% |
| Vitamin B2 0.16mg | 13% |
| Vitamin B3 0.35mg | 2% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.30ug | 13% |
| Vitamin C 0.18mg | 0% |
| Vitamin E 0.53mg | 4% |
| Vitamin K 1.05ug | 1% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.78mg | 7% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 99mg | 3% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.60mg | 5% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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