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Ginger sponge cake recipe

Ginger sponge cake recipe

  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Ginger cake

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

139 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(7)

Reviews in English (7)

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

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

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


Jamaica Ginger Cake Recipe

Jamaica Ginger Cake is a dark soft ginger bread sponge cake. It is delicious served as a normal cake, or cut into slices and spread with butter. It also goes very nicely as a pudding warmed up with extra golden syrup and custard. This recipe makes a large 2lb loaf.

Ingredients

250 g (9 oz or 2 cups) plain flour 1 tsp ground ginger 1½ tsp ground cinnamon 1/8 tsp ground nutmeg 3/4 tsp bicarbonate of soda 3 tbsp milk 125 g (4½ oz or 1/2 cup & 1 tbsp) butter or baking margarine 125 g (4½ oz or 1/3 cup & 1 tbsp) black treacle 125 g (4½ oz or 1/3 cup & 1 tbsp) golden syrup 125 g (4½ oz or 1/2 packed cup & 1 tbsp) dark soft brown sugar (or muscavado sugar) 110 ml (1/5 pt or 3 3/4 fl oz or about 1 tbsp less than half a cup) water 2 eggs, lightly beaten


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To solve this problem, i have made two adjustments: So, ideal baking temperature for making an egg less sponge cake is 180°c. An overbaked cake, on the other hand, can be dry and tough. To ensure your cake is so perfectly baked it doesn't even need frosting, a toothpick test isn't enough. This makes this cake both light and airy and sturdy and absorbent.

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To solve this problem, i have made two adjustments:

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Sponge cakes are baked in a variety of differently shaped pans. Sponge cakes can be served alone with a little powdered sugar or they can be accompanied by whipped cream, lemon curd, or even chocolate sauce. Don't open the oven door during the baking process because the cake can collapse when hit with a sudden temperature change. The more cake baking experience i have, the more often i reach for cake flour instead of it's made in a loaf pan. Along with angel food cake, it the earliest recorded mention of sponge cakes was from a renaissance age italian baked product.

Apropriate Temperature To Bake A Sponge Cake : Vanilla . from www.bakinglikeachef.com I've baked sponge cakes about a million times, but have found traditional recipes to be a bit fussier than i like: What temperature is sponge cake baked at? Bake the can for 20 to 25 minutes or until it passes the toothpick test. Few know the art of baking like lorraine godsmark of lorraine's patisserie. This one by lorraine godsmark of lorraine's patisserie is light and versatile To solve this problem, i have made two adjustments: It can be used for all types of how to make the perfect sponge cake. I also baked another one adding cocoa.

Never bake a cake disaster again!

What temperature is sponge cake baked at? Along with angel food cake, it the earliest recorded mention of sponge cakes was from a renaissance age italian baked product. This makes this cake both light and airy and sturdy and absorbent. Baking dish or a ring 18 cm in bake the cake for 30 minutes at 350°f, then lower the temperature to 300°f and bake for 30 more minutes. Sponge cake is one of the oldest known sweet goods. Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. This process involves whipping eggs that have been refrigerated or at room temperature prior to incorporating the. To ensure your cake is so perfectly baked it doesn't even need frosting, a toothpick test isn't enough. An overbaked cake, on the other hand, can be dry and tough. A properly baked cake is sublime. Robb (1987) showed that sponge cake peaking was entirely dependent on baking temperature and. Sponge cakes are primarily made with eggs and a bit of sugar and flour. Bake the can for 20 to 25 minutes or until it passes the toothpick test.

Altering the temperature in which you bake has a significant effect on the outcome of your cake. While baking in the oven, that trapped air expands and produces a fluffy baked good. One of the main conditions for obtaining delicious sweetness is the optimum baking temperature. To ensure your cake is so perfectly baked it doesn't even need frosting, a toothpick test isn't enough. What makes this american sponge cake so unique is its spongy texture that is so wonderfully light and moist.

Extra special ginger sponge cakeprimamagazine | Sponge . from i.pinimg.com Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. It's tender, moist, and has a perfect crumb. The more cake baking experience i have, the more often i reach for cake flour instead of it's made in a loaf pan. A properly baked cake is sublime. A spatula, silicone or wooden (can be replaced with a spoon). Turn the microwaves off so only the heat elements are on, turn to the temperature you need, let it bake for 10 minutes without anything inside. It can be used for all types of how to make the perfect sponge cake. Don't open the oven door during the baking process because the cake can collapse when hit with a sudden temperature change.

To check if the cake is done, pierce it.

While baking in the oven, that trapped air expands and produces a fluffy baked good. Delia shows you how to bake a perfect sponge cake with a creamy passion fruit filling. If a cake is baked at a relatively low temperature, these steps take place more slowly and evenly throughout the cake with less overlap in processes. Cake baking tips to help you become a cake master. I prefer freezing it without the filling. They reflect heat away from the cake for a tender, light brown crust. It has a sweet citrus flavor and since it does not contain solid fat once the cake is baked it is immediately inverted so the baked cake will maintain its volume and keep it from shrinking as it cools. I baked these to make minecraft cake for my son. The steps for baking as such are just to follow the recipe. Sponge cake tend to be different than other yellow cakes, so i don't want to bake at the wrong temperature and mess up the cake. To solve this problem, i have made two adjustments: Sponge cakes are primarily made with eggs and a bit of sugar and flour. Along with angel food cake, it the earliest recorded mention of sponge cakes was from a renaissance age italian baked product.

To ensure your cake is so perfectly baked it doesn't even need frosting, a toothpick test isn't enough. This process involves whipping eggs that have been refrigerated or at room temperature prior to incorporating the. A properly baked cake is sublime. What temperature is sponge cake baked at? And even if you're baking a cake that's done when the toothpick comes out clean, it's great to track its temperature so you can pull it from the oven when it just hits the perfect temperature so it.

It can be used for all types of how to make the perfect sponge cake. Cake baking tips to help you become a cake master. To test whether the cakes are cooked or. Altering the temperature in which you bake has a significant effect on the outcome of your cake. To ensure your cake is so perfectly baked it doesn't even need frosting, a toothpick test isn't enough.

By knowing the accuracy of your. Few know the art of baking like lorraine godsmark of lorraine's patisserie. Sponge cakes can be served alone with a little powdered sugar or they can be accompanied by whipped cream, lemon curd, or even chocolate sauce. If the oven is too hot, the bottom and top of the pastry can be burnt, and the middle remains raw. Thus, sponge cake is often • too high a baking temperature in the oven.

Source: www.errenskitchen.com

Freeze sponge cake right after it cools, tightly and well wrapped in a food plastic wrap. Biscuit cakes, cookies, rolls to do is easy. The steps for baking as such are just to follow the recipe. To ensure your cake is so perfectly baked it doesn't even need frosting, a toothpick test isn't enough. This one by lorraine godsmark of lorraine's patisserie is light and versatile

Delia shows you how to bake a perfect sponge cake with a creamy passion fruit filling. Tell me if this helps on sponge cakes or your if you are following a recipe and it tells you to bake for 30 minutes and your cake is burnt in 20 your oven temperature is way off. The steps for baking as such are just to follow the recipe. Few know the art of baking like lorraine godsmark of lorraine's patisserie. To ensure your cake is so perfectly baked it doesn't even need frosting, a toothpick test isn't enough.

What makes this american sponge cake so unique is its spongy texture that is so wonderfully light and moist. How can we bake a sponge cake in a grill microwave oven where there no preheating functionality? A properly baked cake is sublime. The cake is bouncy like a sponge, with the soft and delicate texture resemble cotton when you tear it apart. Few know the art of baking like lorraine godsmark of lorraine's patisserie.

To ensure your cake is so perfectly baked it doesn't even need frosting, a toothpick test isn't enough. Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Few know the art of baking like lorraine godsmark of lorraine's patisserie. Don't open the oven door during the baking process because the cake can collapse when hit with a sudden temperature change. It has a sweet citrus flavor and since it does not contain solid fat once the cake is baked it is immediately inverted so the baked cake will maintain its volume and keep it from shrinking as it cools.

This makes this cake both light and airy and sturdy and absorbent. An overbaked cake, on the other hand, can be dry and tough. And even if you're baking a cake that's done when the toothpick comes out clean, it's great to track its temperature so you can pull it from the oven when it just hits the perfect temperature so it. How can we bake a sponge cake in a grill microwave oven where there no preheating functionality? Biscuit cakes, cookies, rolls to do is easy.

Turn the microwaves off so only the heat elements are on, turn to the temperature you need, let it bake for 10 minutes without anything inside. And even if you're baking a cake that's done when the toothpick comes out clean, it's great to track its temperature so you can pull it from the oven when it just hits the perfect temperature so it. What temperature is sponge cake baked at? What makes this american sponge cake so unique is its spongy texture that is so wonderfully light and moist. Few know the art of baking like lorraine godsmark of lorraine's patisserie.

Robb (1987) showed that sponge cake peaking was entirely dependent on baking temperature and.

Sorry for fondant icing (i had troubles with fondant) but the cake itself layered with buttercream frosting turned out to be soooo yummy.

Robb (1987) showed that sponge cake peaking was entirely dependent on baking temperature and.

While baking in the oven, that trapped air expands and produces a fluffy baked good.

Source: thehousingforum.com

Thus, sponge cake is often • too high a baking temperature in the oven.

Source: qembardelites.files.wordpress.com

Delia shows you how to bake a perfect sponge cake with a creamy passion fruit filling.

It has a sweet citrus flavor and since it does not contain solid fat once the cake is baked it is immediately inverted so the baked cake will maintain its volume and keep it from shrinking as it cools.

A properly baked cake is sublime.

I've baked sponge cakes about a million times, but have found traditional recipes to be a bit fussier than i like:

The more cake baking experience i have, the more often i reach for cake flour instead of it's made in a loaf pan.

Source: www.recipetineats.com

Let the cake sit for five minutes in the.

Sponge cakes can be served alone with a little powdered sugar or they can be accompanied by whipped cream, lemon curd, or even chocolate sauce.

Sorry for fondant icing (i had troubles with fondant) but the cake itself layered with buttercream frosting turned out to be soooo yummy.

Sponge cakes are baked in a variety of differently shaped pans.

This process involves whipping eggs that have been refrigerated or at room temperature prior to incorporating the.

Source: houseofnasheats.com

They reflect heat away from the cake for a tender, light brown crust.

I prefer freezing it without the filling.

The steps for baking as such are just to follow the recipe.

Baking dish or a ring 18 cm in bake the cake for 30 minutes at 350°f, then lower the temperature to 300°f and bake for 30 more minutes.

Most recipes ask for a whipping of egg yolks with sugar the key to a light sponge with this method is using ingredients that have all come to room temperature

Source: www.mckenziesfoods.com.au

Sponge cakes can be served alone with a little powdered sugar or they can be accompanied by whipped cream, lemon curd, or even chocolate sauce.

Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder.

To solve this problem, i have made two adjustments:

Source: www.staticwhich.co.uk

It's tender, moist, and has a perfect crumb.

Easy sponge cake recipe to bake a soft victoria sponge cake with simple ingredients like vanilla extract, cake flour, and 8 eggs.


  • 225g/8oz self raising flour
  • 110g/4oz caster sugar
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 1 egg
  • 200ml/7fl oz milk
  • 55g/2oz butter
  • 110g/4oz golden syrup

Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin.

Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl.

In a small pan gently heat the butter and syrup until melted.

Beat the egg into the milk.

Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.

Pour in the egg and milk and stir until smooth and pour into the lined tin.

Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean


Lemon Ginger Cake

As much as I love over-the-top cakes, there’s something comforting in the simplicity of a basic cake alongside a cup of coffee or tea. This is a moist, slightly sticky cake with a crunchy crust, lemon tang, and just a little bit of fresh ginger for a subtle warmth.

The lemon flavor is prominent, while the fresh ginger adds a delicate aroma that is mostly in the background. You can add more ginger if you like, either fresh or ground. You can also enhance the flavor by mixing into the batter a few tablespoons of finely chopped crystallized ginger.

The strong lemon flavor comes from the use of both lemon zest and juice along with a syrup soaked onto the top of the cake, making it wonderfully moist and sticky and fresh for longer. It also gives it an appealing shiny look.

The flavors actually get stronger after a day or two, making the cake even better.


Ginger Fluff Sponge Cake

Rated 5.0 out of 5 by 6 readers

An Original Recipe by Lorraine Elliott

Preparation time: 25 minutes

  • 5 eggs (use duck eggs for a super high one like this or chicken eggs for a more regular sized one), separated
  • 1 cup caster or superfine sugar, divided in two
  • 3/4 cup cornflour or fine cornstarch
  • 2 tablespoons plain all purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons cocoa powder
  • 1 tablespoon golden syrup, warmed slightly
  • 300ml/10.6flozs. cream
  • 3 tablespoons golden syrup
  • Chocolate shavings to decorate

Step 1 - Preheat oven to 180C/350F. Line 2x 20cm/8inch round tins on the base and sides. Whip the egg whites until foamy and soft peaks form. Then add half of the sugar and whip until glossy and firm. Then add the yolks and the rest of the sugar and whip until triple the size and very light and airy.

Step 2 - Sift in the cornflour, flour, baking powder and spices in three lots. Fold this into the egg mixture making sure that it is well incorporated - I often find little streaks of flour hiding at the bottom and folding the flour in takes time. Add the tablespoon of golden syrup. Divide evenly among the two tins and bake for 25-30 minutes or until the centre springs back when touched. Cool and remove from tin. You can make these the day before and wrap them or you can freeze the cooled cakes too.

Step 3 - Whip the cream with the golden syrup until you get a thick, spreadable, billowy whipped cream filling. Sandwich the two cakes together with the cream and pipe some on top. Sprinkle with chocolate shavings and serve.


Method

Begin by placing the opened tin of black treacle in a saucepan of barely simmering water to warm it and make it easier to spoon.

Meanwhile sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, golden caster sugar, eggs, treacle and ground ginger. Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. After that fold in the milk, along with the heaped tablespoon of ground almonds and the ginger syrup. Then chop 5 of the pieces of stem ginger fairly small and fold these into the cake mix too.

Spread the cake mix in the tin, level it off with the back of a tablespoon and bake for 40–50 minutes near the centre of the oven or until the cake is risen, springy and firm to the touch in the centre. Leave to cool in the tin for 10 minutes, then lift the cake out of the tin using the liner and place it on a wire rack. Then, holding the liner at one end, use a palette knife to slide the cake directly onto the rack, and leave until cold.

For the icing: sift the icing sugar into a bowl and mix with enough lemon juice to make the consistency of thin cream. Spread the icing over the top of the cake, and never mind if it dribbles down the side in a few places – it looks nice and homemade. Cut the remaining 2 pieces of stem ginger into 15 pieces and arrange in lines of three across the cake. Watch our Cookery School Video for Layering and Icing Cakes on this page.


Gooey Ginger Sponge Cake Recipe

What better teatime treat than these delightful, decadent ginger sponge squares inspired by a man who once said ‘..there is barely anything that isn’t improved with the addition of ginger’s gentle heat.’ Yes, Mr Nigel Slater himself. We at Seasoned recommend using the fantastic Opies stem ginger in syrup for an indulgent, top notch bake.

Ingredients

250g self-raising flour
2 level tsp ground ginger
1 level tsp bicarbonate of soda
A pinch of salt
200g ginger jam/preserve
2 tbsp syrup from the ginger jar
125g butter
4 lumps of Opies stem ginger in syrup(or if you’d prefer less of a spice kick then opt for 2 or 3 lumps)
125g light (or dark, but we prefer light) muscavado sugar
2 large eggs
220ml milk

Preheat the oven to 180°C/ gas mark 3 and line a square cake tin (around 20-22cm will do) with greaseproof paper

Place the flour, bicarbonate of soda, salt and all the spices into a large mixing bowl.

Warm the ginger jam/preserve and ginger syrups and butter over a low heat in a small saucepan. Once the Opies Stem Ginger have been finely chopped, add to the pan with the muscavado sugar.

Let the mixture bubble gently for a minute, giving it the occasional stir.

Break the eggs into a bowl, pour in the milk and beat gently.

Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon. Mix in the milk and eggs. The mixture should be smooth and resemble a thick pancake batter.

Pour the mixture into the prepared, lined tin and bake for around 35-40 minutes or until a skewer pushed into the centre of the cake comes out fairly clean.

Leave the cake to completely cool before turning out, or unless you just cannot wait, carefully remove the cake from the tin and indulge! However, in this recipe, we are wanting to slice the cake into squares so cooling is vital.

When cool, slowly turn out the cake onto a large, flat surface and carefully judge measurements for creating squares.

Serving Suggestions : Simply vanilla ice cream, custard, Nigella’s Butterscotch Sauce, Needwood’s Stem Ginger Ice Cream or just purely bask in the glory of this wonderful ginger sponge by itself!

If this recipe has inspired you to start baking, why not have a look at our baking courses!?


Beat the butter, sugar, ginger and salt together until light and fluffy. Beat in the eggs and fold in the polenta, ground almonds and baking powder.

Spoon the mixture into a 26 x 16.5cm (10¼ in x 6½ in) traybake tin, lined with baking parchment, and level the surface.

Bake in the centre of the oven for 45-60 mins at 170°C (325°F, gas mark 3), or until the cake is a light golden colour and feels just firm to the touch in the centre. Remove from the oven and leave to cool for about 15 minutes.

Cut the stem ginger into long strips and scatter over the cake. Spoon the stem-ginger syrup over the top.


Steps to Make It

Preheat oven to 375 F and grease and line a 2-pound loaf pan, or use a paper liner.

Cut the peeled fresh ginger into thin slices, then cut again into matchsticks. Place the sugar and water in a small saucepan and boil rapidly until all the sugar is dissolved and the liquid slightly reduced. Remove from the heat, add the ginger sticks and leave in the syrup for an hour. You can make these ahead the day before.

Using a large roomy saucepan, melt the brown sugar, butter, golden syrup, and treacle together over medium heat. Stir gently taking great care not to burn the sugar. Once everything is dissolved, set the pan aside until the mixture is cool.

Once cooled, add the eggs one at a time beating continuously.

Add the milk and beat again until the mixture is light and airy, about a minute.

Put the flour, baking soda, and spices into a large baking bowl and whisk to combine.

Place a fine sieve over the bowl and pour the sugar, butter and egg mixture through. Whisk everything together to create a smooth and glossy batter.

Add the syrup-soaked ginger matchsticks and stir into the batter.

Pour the batter into the loaf pan and bake in the center of the oven until risen and golden brown. If the top of the cake starts to brown too quickly, lower the heat. The cake is cooked through when you place a skewer into the center and comes out clean without a trace of a mixture. This will take about 50 minutes.

Leave the cake to cool in the pan for 15 minutes, then remove and place onto a wire cooling rack.

Once cooled, either serve or store in an airtight tin. The cake should be eaten within a few days or serve as a pudding with custard, creme fraiche, or whipped cream.


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