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More sophisticated than its chocolate peer, ginger sponge is reminiscent of fine old English afternoon tea and traditional coffee shops.
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.
This cake is amazingly quick and easy to make, though the simplicity is belied by the apparent sophistication of the delicate taste and neat [link widoczny dla zalogowanych] 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.
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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 [link widoczny dla zalogowanych], 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.
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 margarine6oz / 175g light brown sugar6oz / 175g self-raising flour1 ½ level teaspoons of baking powder1 ½ level teaspoons of ground ginger3 eggs2 tablespoons of milkTopping:1 ½ oz / 40g very finely chopped stem ginger6 oz / 175g icing sugar2 – 3 tablespoons of ginger syrupMethod:
Heat the oven to 350f, 180c gas mark 4Grease and line a 12 x 9 inch tin (30cm x 22 ½ cm)Put the margarine, sugar flour, baking powder, ginger [link widoczny dla zalogowanych], eggs and milk in a large bowl and beat well for two minutes until well blendedTurn into the tinSmooth the top over with a damp palette knife until completely evenBake in the oven for 20 minutesSprinkle 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 fingertipsLeave to cook in the tin and then turn outRemove 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 smoothSpoon over the cake and leave to setCut into 21 squares and serve.