Pineapple Ginger Cake

Moist pineapple sponge cake with a hint of ginger served with a pineapple syrup.

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ingredients & directions

Ingredients:
125 grams butter
3/4 cup sugar
2 eggs, separated
2 tablespoons stem ginger, chopped
150 ml can crushed pineapple
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
pinch salt

Directions:
Cream butter and sugar until light and fluffy. Gradually add egg yolks and beat well. Alternately add 1 tablespoon of stem ginger, crushed pineapple and sifted dry ingredients, beating until well blended.
Beat egg whites until stiff. Fold into batter. Pour into an oblong 25 x 20 x 25cm cake tin or ovenproof dish. Bake at 180ÂºC (Gas mark 4) for 35 minutes.
Meanwhile, dissolve 80 grams brown sugar in 100 ml water over a low heat. Bring to the boil, but make sure the sugar is completely dissolved.
Add 2 tablespoons of crushed pineapple, remaining stem ginger, a pinch of salt and 3 teaspoons pineapple juice. Stir and set aside.
Remove from oven. Pour pineapple syrup immediately over cake. This cake is best when served warm. Beaten cream may be served with the cake if preferred.