What I love about this recipe, originally from The Common Sense Cookery Book, introduced to me by my friend Beck:
It tastes amazing.
It has a lovely grown-up, old-world charm about it and feels a bit dainty when served with a cup of tea of coffee.
It’s ginger. Need I say more?
It’s made from ingredients already in the pantry (no shopping)
It has a short baking time
The two cakes are thin and cool quickly, ready to assemble.
It’s cheap as chips to make: no more than $3
Did I say, it’s ginger?
Thanks a bunch, Beck. Love, love, love it.
- 1 tablespoon butter
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup milk
- 1 tablespoon golden syrup
- 1 cup plain flour
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon bicarb soda
Mock Cream Filling & Topping
- 4 tablespoons butter
- 1 cup sifted icing sugar
- 1 teaspoon vanilla essence
- Preheat oven to 180 degrees celcius, 160 degrees if fan-forced. Grease and flour two 18cm diameter round shallow cake pans.
- Beat butter and sugar to a cream. In another bowl, beat egg milk and golden syrup together. Add to creamed butter and sugar.
- Fold in sifted flour, ginger, cinnamon and bicarb soda. Distribute evenly between the two pans and bake for around 15 minutes.
- Check if cooked through using a skewer which should come out clean from the middle of the cakes. Turn onto wire rack and cool.
- While cakes are cooling, make mock cream by eating butter and sugar to a cream, then gently adding icing sugar and vanilla essence.
- When cakes are cooled, use half mock cream to sandwich them together, and use the other half to ice the top of the cake.