Cinnamon cream filled sponges

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How to make Cinnamon cream filled sponges

  • Yield : 24
  • Prep Time : 0:30
  • Cook Time : 0:14
  • Total Time : 0:44

Ingredients

  • 2 eggs
  • 1/3 cup sugar
  • 1 tablespoon golden syrup
  • 1/2 cup plain flour, sifted
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon bicarbonate of soda
  • 300ml thickened cream
  • 1 tablespoon icing sugar
  • 1/2 teaspoon vanilla essence
  • icing sugar, for dusting

Method

  • Step 1 Preheat oven to 200°C. Lightly grease 2 x 12-mould patty pans. Beat eggs and sugar in a bowl with an electric beater until thick and pale. Add golden syrup and beat until well combined.
  • Step 2 Using a large metal spoon, gently fold flour, cinnamon, ginger and bicarbonate of soda into egg mixture.
  • Step 3 Fill pans with mixture. Bake for 10 to 12 minutes or until golden and mixture bounces back when lightly pressed with a finger. Stand for 2 minutes. Use a palate knife to carefully remove sponges from pan. Cool on a wire rack.
  • Step 4 Whip cream, icing sugar and vanilla together until thick. Using a serrated knife, cut spones down the centre, but not quite through. Fill with cream. Dust with icing cugar and serve.

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