Ginger Blow-a-way Sponge

New Zealand Listener, Volume 5, Issue 121, 17 October 1941, Unnumbered Page

Ginger Blow-a-way Sponge

Dear Aunt Daisy. I wonder if you have a recipe for a Ginger Blow-a-way Sponge. I would be very grateful if you could supply me with this recipe, as I have not seen it in any recipe book that I have--South-bridge. I think this recipe will do, if you substitute ginger for either the spice or the cinnamon, or you could put 2 teaspoons of ginger instead of both. Beat the whites of three eggs, slip in the yolks whole, beat again, and then add 34 cup sugar. Beat again. After that beat in 1 dessertspoon syrup. Now add the following dry ingredients, which should altogether make up % breakfast cup. Half a cup of arrowroot, 2 teaspoons of flour, 2 teaspoons of cocoa, 1 teaspoon of cinnamon, I teaspoon of spice, 12 teaspoon carbonate of soda, and 1 teaspoon cream of tartar. If you cannot get any cream of tartar, or have none lett, then you will just have to use 1 teaspoon of baking powder instead of the soda and cream. of tartar, and hope for the best. Cook 15 to 20 minutes in a square tin lined with paper. Cut in half, and add cream filling. Here is another Blow-a-way Spiced Sponge.-Beat together for five minutes, 3 eggs and ¥2 cup white sugar. Then add 1 teaspoon golden syrup, and beat for 10 minutes. Sift thoroughly three times the following-1 tablespoon of flour, 1/2 cup of atrowroot, 1 teaspoon cream of tartar, ¥2 teaspoon of baking soda, 2 teaspoons of ground ginger, 1 teaspoon of cocoa, 12 teaspoon of cinnamon. Stir well into the creamed mixture, divide and bake in greased sandwich tins in a good oven for approximately ten minutesdo not open the oven door till the cake is cooked.