After being in Oz for so long, I’m looking forward to pottering around in my kitchen by the warmth of the oven and baking up a few treats. Spiced ginger sponge is on the top of my ‘to bake list’ (yes, I do have one!), it’s a variation of my mum’s classic teacake. Enjoy, Katie x
Spiced Ginger Sponge
160 g butter, room temperature
3 eggs, room temperature
80g brown caster sugar
80g white caster sugar
160g self-raising flour
1 tbsp. freshly grated ginger
1 ½ tsp. ground ginger
½ tsp. cinnamon
½ tsp. ground nutmeg
¼ tsp. ground clove
A pinch of salt
2 tbsp. whole milk
150ml whipping cream
1 tbsp. icing sugar
½ teaspoon vanilla bean paste
50g cream cheese
- Preheat the oven to 180°C
- Then grease and line 2 x 6 inch cake tins.
- Start your cake by creaming the butter until soft and then add both sugars and blend until light and fluffy.
- Add your eggs gradually. The easiest way to do this is to beat them in a small bowl, and add little by little.
- Next, add your spices and salt and continue to beat until mixed.
- Sift in your self-raising flour and gently fold in with a spatula or butter knife.
- Add the milk and fold in.
- Once smooth, pop half of the mix into each cake tin and leave to cook in the middle of the oven.
- Bake for 20 minutes or until golden brown and spongy to touch. Leave to cool on wire cake rack.
- Whilst waiting for the cake to bake start on your filling. Place your cream, icing sugar and vanilla bean paste into a large mixing bowl and beat until soft peaks form.
- Then add the cream cheese and continue to beat until medium peaks form and then set aside in the refrigerator.
- When constructing your cake, be sure the cake is cold so as not to melt the cream.
- Pop the cream in between the 2 cakes and serve. If you’d like an icing layer, double the filling ingredients.
- Serve with a good cup of tea, or bubbles. Enjoy!