Ginger Sponge Cake

An easy tea-time treat subtly spiced with ginger, mixed into a batter and baked until golden and springy.

Baking Vegetarian Ginger Cake Tea-Time

Estimated Nutrition

Calories

182.1

kcal / serving

2185.5 kcal total

Carbs

33.8g

per serving

405.1 g total

Fat

4.5g

per serving

53.4 g total

Protein

2.3g

per serving

27.2 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

200

tsp

Dairy

piece

Egg

Free-range, beaten

Liquids

240

Water

Hot

OilsFats

Margarine

Plus extra for greasing

Vegetables

tsp

Ginger

Ground

Method

Preheat the oven to 180°C.

Grease and line a 28cm x 18cm baking tin with greaseproof paper.

Mix the flour, sugar, ginger, and bicarbonate of soda in a bowl.

Rub the margarine into the dry ingredients until the mixture resembles breadcrumbs.

Add the beaten egg, syrup, and 240ml hot water and mix well with a wooden spoon.

Pour the mixture into the tin and bake for 35–40 minutes until golden-brown.

Cool in the tin and cut into squares.