Gingerbread Sponge Cake RECIPE | Christmas Baking

12/13/2020


When it comes to sweet treats over Christmas, it can get sickly. So I set myself a little mission of putting together a recipe for the perfect light, moist, gingerbread cake. I wanted something that would pair perfectly with a hot cup of coffee or perhaps even some eggnog. It took me a few months, but by George Noel, I think she's got it


This sponge is very light, making the exterior prone to sticking. To avoid the travesty of a broken sponge, make sure to thoroughly grease your tin and lining. I still had a whoopsie with the parchment paper folding awkwardly and creating a rather questionably shaped cake (as pictured), but.. it's special! 


I N G R E D I E N T S

  • 1+1/2 cups plain flour
  • 1+1/2 brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 cup hot water
  • 1 egg
  • 1+1/2 tsp baking powder
  •  2 tablespoons cane sugar syrup
  • 1 tbsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • Powdered sugar to decorate.


1. Preheat oven to 375°/Gas Mark 5.

2. Sift the flour in a large bowl, then mix in the sugar, ginger, nutmeg, and cinnamon. 

3. Work the butter in with your hands until the texture resembles a crumble.

4. Add in the egg, water, and syrup. Mix until completely combined. 

5. Grease your tin, line with parchment paper, and grease once more. There will be sticking in this household! (You could very easily use a regular baking tin, just remember to still line and grease.)

6. Pour in your mix and bake at 375 for 25 mins (or until a toothpick comes out clean).

7. Allow to partly cool in the tin before transferring the cake to a rack. Dust with powdered sugar and serve!



What's your favourite Christmas spice? Do you have a favourite festive baking show? Let me know!

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