Ginger sponge cake

    Ginger sponge cake

    161saves
    50min


    44 people made this

    About this recipe: A delicious light cake with a sticky top that is even better when it is a day old. Can be eaten as a a cake or hot as a pudding with custard or ice cream.

    iannewsman Cheshire, England, UK

    Ingredients
    Serves: 9 

    • 285g self-raising flour
    • 100g dark muscovado sugar
    • 1 1/2 teaspoons ground ginger
    • 1 teaspoon bicarbonate of soda
    • 55g margarine, plus extra for greasing
    • 1 free range egg, beaten
    • 2 tablespoons golden syrup
    • 170ml hot water (not boiling)
    • 100g golden caster sugar
    • 1 tablespoon treacle

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Grease and line a 28cm x 18cm baking tin with greaseproof paper. If using a silicone tin, it is still a good idea to grease and flour it as the cake is very sticky when warm.
    2. Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined. The mixture should have the consistency of a medium to heavy batter. Pour the mixture into the prepared tin.
    3. Bake in the middle of the oven until golden-brown and the top is springy to the touch, 35 to 40 minutes. Leave to cool in the tin. Once cool, turn out carefully and cut into nine portions.

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    Reviews (7)

    5

    This is a great recipe, I've used it a few times now and it is so quick and easy. - 07 Mar 2012

    4

    This is the easiest ginger cake I have ever made and the result is fantastic, lovely light texture and sticky too. keeps well (if you don't eat it all at once!) - 09 Sep 2012

    4

    I made this but used fresh root ginger and replaced the treacle with 1 tbsp of molasses. I put all the dry ingredients into my mixer then added only 130ml of warm water. I used a loaf tin so changed the temperature to 160 and baked for 1 hr. The top is a little crispy but it tastes great. - 29 Jul 2012

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