Recipe: CWA Ginger Fluff




It’s no secret that the ladies of Australia’s CWA make the best cakes in the universe – perhaps beyond. From Our Kitchen to Yours (Murdoch Books) is a collection of tried and tested, family favourite Australian recipes from the members of The Country Women’s Association of Victoria, Inc. The 185 recipes in this book have been shared countless times between friends and published as community cookbooks to raise funds for cash-strapped good causes like drought and bush fires.. We think this delicious Ginger Fluff cake is among the best recipes to be found across the wide brown land!

Makes one 21 cm layered cake


4 eggs
¾ cup (165 g) white sugar
pinch of salt
1 dessertspoon (12 ml) golden syrup
½ cup (60 g) cornflour
2 dessertspoons (24 ml) plain flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon cocoa powder
½ teaspoon bicarbonate of soda
½ teaspoon cream of tartar
whipped cream, to serve
chopped glacé ginger and icing sugar


Beat eggs, sugar and salt for 20 minutes, using an electric mixer. Add golden syrup.

Sift together twice the cornflour, flour, spices, cocoa, bicarbonate of soda and cream of tartar. Fold into egg mixture.

Pour into two greased sandwich tins, 21 cm x 6 cm deep.

Bake in a moderate oven for 15–20 minutes. To test if a sponge is done, gently press the centre of the sponge with your finger. If an impression remains, the cake will require more cooking; when cooked, it will spring back when lightly pressed.

When taking a sponge out of the oven, run a knife around the edge immediately to free the cake, or it may collapse. Turn the cake out onto a wire cake rack covered with a tea towel.

Once cooled, place whipped cream between layers. Dust with icing sugar and top with glacé ginger, or ice as desired.



Images and text from From Our Kitchen to Yours by The Country Women’s Association of Victoria.

Photography by Cath Muscat. Murdoch Books RRP $36.99.