Ginger sponge cake
By Claire
About This Recipe
An easy-to-make ginger cake that's sticky, sweet and subtly spiced. A perfect tea-time treat for the colder months.
Recipe Tags
Instructions
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
Method
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Preheat the oven to 180C/350FGas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper.
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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.
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Pour the mixture into the prepared tin 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.
Nutritional Information
self-raising flour
sugar
ground ginger
bicarbonate of soda
margarine
egg
golden syrup
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Reviews & Comments
Ginger sponge cake