How to Bake Ginger Sponge Cake

A Recipe for Light and Tasty Individual Ginger Cakes

Nov 19, 2008 Jen Syrkiewicz

Ginger sponge is possibly one of the most appealing cakes, with its warming aftertaste and light delicate flavours.

More sophisticated than its chocolate peer, ginger sponge is reminiscent of fine old English afternoon tea and traditional coffee shops.

This cake is amazingly quick and easy to make, though the simplicity is belied by the apparent sophistication of the delicate taste and neat, attractive appearance. Ginger cake is a surprising favourite amongst adults and children alike, making this a popular and appealing choice for dinner party guests, parties or simply a welcoming afternoon treat to be served with tea.

This recipe makes 21 small squares of delicious cake, ideal for children’s parties or afternoon tea for large groups of people. However, it does store very well in an airtight container and so should last for long enough for a small family to make the most of it as and when the fancy takes!

Ingredients for the Cake:

6oz / 175g soft margarine
6oz / 175g light brown sugar
6oz / 175g self-raising flour
1 ½ level teaspoons of baking powder
1 ½ level teaspoons of ground ginger
3 eggs
2 tablespoons of milk
Topping:
1 ½ oz / 40g very finely chopped stem ginger
6 oz / 175g icing sugar
2 – 3 tablespoons of ginger syrup

Method:

Heat the oven to 350f, 180c gas mark 4
Grease and line a 12 x 9 inch tin (30cm x 22 ½ cm)
Put the margarine, sugar flour, baking powder, ginger, eggs and milk in a large bowl and beat well for two minutes until well blended
Turn into the tin
Smooth the top over with a damp palette knife until completely even
Bake in the oven for 20 minutes
Sprinkle over the finely chopped ginger and continue to cook for a further 15 minutes or until the sponge is golden brown and springs back to a light touch when pressed in the centre with your fingertips
Leave to cook in the tin and then turn out
Remove the paper and place on a wire rack.

How to Make the Ginger Icing Topping

Blend the icing sugar with the ginger syrup in a small bowl until smooth
Spoon over the cake and leave to set
Cut into 21 squares and serve.

Variations for this cake could include topping it with finely chopped walnuts, for a more distinctive taste, or decorating the cake with kiddies’ favourites such as Smarties, chocolate drops or buttons, or Jelly Tots for a more light-hearted treat. For more sophisticated appearances, a healthy dose of grated dark chocolate would finish the ginger sponge squares off beautifully.

Another great idea is to add the grated rind of a lemon into the sponge cake mixture as it is being blended, and ice and decorate with lemon flavoured icing and lemon segments.

The copyright of the article How to Bake Ginger Sponge Cake in Recipes is owned by Jen Syrkiewicz. Permission to republish How to Bake Ginger Sponge Cake in print or online must be granted by the author in writing.

Ginger cake recipe