Ginger sponge cake

    50 min

    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.


    Cheshire, England, UK
    50 people made this

    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

    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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