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ginger sponge cake with icing
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Ginger Sponge Cake

A light-as-air sponge cake with ginger, cocoa and spices - topped and filled with mock cream icing
Prep Time20 mins
Cook Time20 mins
Course: Dessert
Cuisine: Australian, British
Keyword: ginger sponge cake
Servings: 8
Calories: 428kcal

Ingredients

  • 3 eggs
  • 1/2 cup caster sugar
  • 1 teaspoon golden syrup
  • 1/2 cup arrowroot
  • 1 tablespoon plain flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon bicarb soda
  • 1 teaspoon ginger
  • 1 teaspoon cocoa
  • 1 teaspoon mixed spice
  • 1/2 teaspoon cinnamon

Filling and Icing

  • 240 grams butter
  • 1 cup caster sugar
  • 1 tablespoon cocoa
  • 1/4 cup milk
  • 1 tablespoon boiling water

Instructions

  • Preheat oven to 170 degrees celsius (fan-forced).
  • Grease two round tins and line the bottom of the tins with baking paper.
  • Beat eggs and sugar on medium-high in a stand mixer for 5 minutes or until pale and fluffy. Add golden syrup gradually and beat to combine.
  • Sift arrowroot three times.
  • Sift all dry ingredients into mixture, 1/3 at a time, folding with a spatula to combine.
  • Pour an equal amount of mixture into the two prepared tins.
  • Bake for 20 minutes.
  • Allow to cool for 5-10 minutes before gently easing each cake from its tin. Allow to cool completely before decorating.

Filling and icing

  • Beat butter and sugar in a stand mixer on med-high for 5 minutes.
  • Lower speed and add cocoa and milk gradually. Return to med-high speed for a couple of minutes.
  • Lower speed and add boiling water gradually. Return to med-high speed for a couple of minutes or until creamed.
  • Use cream as a middle filling in the sponger and to ice the top of the sponge.

Nutrition

Calories: 428kcal | Carbohydrates: 48g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 127mg | Sodium: 310mg | Potassium: 111mg | Fiber: 1g | Sugar: 39g | Vitamin A: 850IU | Calcium: 30mg | Iron: 0.5mg