The ginger kisses you buy in the shops are quite firm morsels sandwiched with buttercream. But the ones you can make have a soft spring to their sponge, with freshly whipped zesty cream in every mouthful. This is from Ripe Recipes - A Third Helping (Beatnik, 2018). This deli in Auckland has a good rep for salads and baked delights.

1 1/2 c flour

1 tsp baking powder

3/4 tsp baking soda

2 tsp ground ginger

1/2 tsp ground cardamom

1/2 c brown sugar

100 g butter

3/4 c / 260 g brown rice syrup or golden syrup

1 Tbsp orange zest

4 cm piece fresh ginger

2 eggs

3/4 c milk

Filling:

300 ml cream

1/4 c icing sugar

1 tsp orange zest

1/4 tsp ground cardamom, optional

Preheat oven to 180C.

Line a swiss roll tin with baking paper.

In a large bowl sift in the flour, baking powder, baking soda, spices and sugar and mix to combine.

In a small saucepan heat the butter, syrup and zest until melted. Take off the heat and leave to cool.

Grate the ginger and squeeze the juice into the butter mixture.

In a small bowl or cup whisk the eggs and milk.

Make a well in the flour mixture and pour in the butter and eggs. Stir with a spatula until combined.

Pour into the tin, even out and bake for 10-12 minutes.

Remove from the oven and let rest for 10 minutes before turning out onto a wire rack to cool.

Whip the cream until soft peaks form. Add in the icing sugar, zest and cardamom if using and whisk until firm.

Cut sponge in half and place one half onto your serving plate. Cover with the whipped cream and place the other half on top. Dust with icing sugar and cut into slices.

I like the simple decoration but you can also drizzle with golden syrup and sprinkle with more orange zest if you wish. You can also make a roulade by covering the whole sponge with cream and rolling up from the short end.