D&C Monthly Recipe - Ginger Sponge Cake

Ginger Sponge Cake

INGREDIENTS

• 200g/7oz self-raising flour
• 200g/7oz sugar
• 1 tsp ground ginger
• 1 tsp bicarbonate of soda
• 55g/2oz margarine, plus extra for greasing
• 1 free-range egg, beaten
• 2 Tbsp golden syrup
• 240ml/9fl oz hot water

INSTRUCTIONS

1. Preheat the oven to 180C/350F. Grease and line a 28x18cm/11x7in baking tin with baking paper. Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl.
2. 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.
3. Pour the mixture into the prepared tin or use the petite loaf pans and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares.

RECIPE TIPS:

• Add extra ginger if you like your ginger cake quite spicy
• I like to use Petite Loaf pans as I can freeze a few and bring them out when I have unexpected visits from friends & family
• Serve with Greek Yogurt to beautifully cut through the ginger 

Enjoy!