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Ginger Chocolate Sponge Cake

A warm, bittersweet cocoa sponge cake enhanced with the bright notes of ginger, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 280
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 4 pieces eggs Ensure they are at room temperature
  • 3/4 cup caster sugar
  • 1/3 cup wheaten cornflour For dusting
  • 2/3 cup plain flour Do not substitute for self-raising
  • 1 tsp cream of tartar
  • 1/2 tsp bicarbonate of soda
  • 2 tsp cocoa powder
  • 2 tsp ground ginger
  • 1/2 tsp ground cinnamon
Whipped Cream Topping
  • 300 ml thickened cream Chill for stability
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar mixture Add more to taste

Method
 

Preparation
  1. Preheat oven to 180C/160C fan-forced.
  2. Grease two 22cm round cake pans and dust the sides with cornflour.
  3. Using an electric mixer, beat eggs and caster sugar for 8 to 10 minutes until thick and creamy.
  4. Sift the flours, cream of tartar, bicarbonate of soda, cocoa, ginger, and cinnamon together 3 times.
  5. Gently fold sifted dry ingredients into the egg mixture to combine.
  6. Divide the mixture between the prepared pans.
Baking
  1. Bake for 18 to 20 minutes or until sponges spring back when touched.
Cooling & Topping
  1. Turn sponges out onto a wire rack lined with baking paper to cool.
  2. In a clean bowl, beat cream, vanilla, and half the icing sugar until soft peaks form.
  3. Place one sponge on a plate and spread with the cream mixture.
  4. Top with the remaining sponge and dust with the remaining icing sugar.
  5. Serve at room temperature.

Notes

Serve with a small pot of strong black tea or espresso. For added texture, consider using candied ginger or dark chocolate curls.