An irresistibly soft and fluffy spice cake covered in a blanket of the lightest whipped cream frosting. This cake is just like biting into a cloud! Make it for your weekends, Holidays or just tea time for a wonderful treat.
Ginger fluff is one of those desserts that will totally take you by surprise. It is so pleasant to eat, it just makes you wonder where it’s been all of your life.
I had never heard of this cake before. I happened to stumble upon it when I was searching the web for Lamingtons and become immediately intrigued. The name itself ‘Ginger Fluff’ was so interesting to me that I had to dig deeper and do some research. Boy am I glad I did!
This cake is a classic Australian dessert and is known for its extremely light and fluffy texture. With a delicate spiced flavour, it is truly one of the most delicious cakes I have ever made!
The cake itself is super simple but when you take that first bite, you’ll be transported to another dimension. It’s quite hard to describe really, the crumb is so soft and light and combined with the creamy whipped cream, you’ll find yourself keep on coming back for more.
I mean can we just look at this FLUFF!!
A Ginger Fluff is a very light and airy sponge cake that is beautifully spiced with ginger, cinnamon and cocoa powder. This was the first time I tried this combination and is one that I’ll be using time and time again! In fact I just made Oliebollens last night using this trio of flavours and they were superb 😉
How to make a Ginger Fluff
This cake has 3 elements:
- Sponge cake layers
- Infused simple syrup
- Stabilized whipped cream frosting
For the base, I whipped up the eggs whole instead of separating them. I find that in this cake, and with the addition of oil, there is not need to whip the eggs separately before adding them to the batter. I added some baking powder to the dry mix as well, which helps ensure that the cake will rise properly and be extra fluffy.
Important ingredients and steps
- Whip the eggs until super pale and fluffy. We need to get them to the Ribbon Stage which means that when you lift up the beaters above the batter, the batter is thick enough to drizzle down and hold its shape for a few seconds before disappearing. This stage takes 8 to 10 minutes to reach.
- Oil. Usually I would use melted butter in sponge cakes but since we are infusing the cakes with spices, there is no need for that buttery flavour. Also, the use of oil keeps the cake soft for days AND you can eat it as soon as you take a slice out of the fridge. No need to let it come to room temperature as you normally need to do with butter based cakes.
- Honey or Golden Syrup. Paired with the warm spices, honey or golden syrup is a wonderful addition. The classic recipe uses golden syrup but as it’s not always easy to find, honey works just as well. It gives such a balanced all around feel and flavour to the cake.
Once the cakes are out of the oven, they get brushed with a chocolate and cinnamon infused simple syrup for extra flavour and moisture. Then we’re going to fill and frost the entire thing with a stabilized whipped cream. The cake is extremely light and fluffy so whipped cream really is the best option for it and I added in some extra spice, just a touch, for a little extra zing 😉
Stabilized whipped cream frosting
The most delicious frosting with spice cakes is cream cheese frosting. The tangy-ness pairs so beautifully with the cake flavours and super moist textures. This Ginger Fluff cake is so soft that it really only works well with whipped cream
I wanted to combine these two frostings together as well as finding a way to make sure the whipped cream stays intact. The result is this most luscious and smooth whipped cream cheese frosting.
All you need to do is make a simple cream cheese frosting and fold in some whipped cream. Beat for a few minutes to combine and voila. The most delicious and creamy frosting ever!
Tips for success
- Take care when you fold in the dry mix into the whipped eggs/sugar mix. We want to try our best not to deflate the eggs.
- I recommend dusting the cake pans with oil and flour then lining only the bottom with baking paper.
- Make sure not to open the oven door before 20 minutes to avoid the cakes collapsing.
- When you take the cakes out of the oven, they will deflate a little. They will also pull away slightly from the sides, this is absolutely normal.
- Brush the cakes with the simple syrup as soon as they come out of the oven. This is to make sure the cakes absorb the syrup well.
Make yourself a cup of tea, cut yourself a thick slice if this cake and fill up with warm fuzzy feelings <3
More spice cake favourites
- Super moist gingerbread cake.
- Carrot cake loaf.
- Autumn spice cake.
- Pumpkin carrot cake.
- Gingerbread loaf.
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