Ginger Sponge Cake

A moist Ginger Sponge Cake recipe that is easy to make and full of warm, sweet flavor. Layer your spiced ginger cake with creamy buttercream and salted caramel sauce for the ultimate ginger cake celebration!

📝 Ingredients

• 2 1/2 Cups All-purpose flour
• 2 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 2 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoon Ground Ginger
• 1 Cup Butter, softened
• 1 Cup Brown Sugar
• 3/4 Cup White Sugar
• 1 Cup Golden Syrup
• 2 teaspoon Vanilla extract
• 1 Cup Buttermilk
• 4 Eggs
• Whites from 10 Eggs
• 1/2 Cup Water
• 1 1/2 Cup granulated sugar
• 1 teaspoon Vanilla extract
• 500 g Butter, cold
• 1 Cup granulated sugar
• 6 tablespoon Butter
• 1/2 Cup Heavy cream
• 1 teaspoon Salt
• 2 teaspoon Vanilla extract

👨‍🍳 Instructions

1. 1Prepare oven and cake tins. Preheat your oven...: Prepare oven and cake tins. Preheat your oven to 180ºC/375F and line 4x 20cm round cake tins with baking paper and spray them with non-stick spray.
2. 2Combine dry ingredients. In a large mixing bowl,...: Combine dry ingredients. In a large mixing bowl, whisk together the spices, salt, baking powder, and flour.
3. 3Beat butter. In a separate mixing bowl, use...: Beat butter. In a separate mixing bowl, use an electric mixer to beat the butter until lighter in color and smooth in texture.
4. 4Mix in sugars. Add both sugars and continue...: Mix in sugars. Add both sugars and continue to beat until light and fluffy, about 5 minutes.
5. 5Add eggs. Lower the speed of your mixer...: Add eggs. Lower the speed of your mixer and add the eggs one at a time and mix until completely incorporated.
6. 6Add the remaining wet ingredients. Once eggs are...: Add the remaining wet ingredients. Once eggs are well combined, add the golden syrup and vanilla extract and continue mixing. Scraping down the sides of the mixing bowl every now and then to ensure all the ingredients are well combined.
7. 7Mix in buttermilk and half of the flour...: Mix in buttermilk and half of the flour mixture. Once well combined, add 1/2 of the flour mixture and the buttermilk and mix until just combined.
8. 8Add remaining flour mixture. Add the remaining flour...: Add remaining flour mixture. Add the remaining flour mixture and mix until just incorporated.
9. 9Fill cake tins and bake Divide the batter...: Fill cake tins and bake Divide the batter between the four prepared cake tins and bake for 25 minutes or until a fork inserted in the center comes out clean.
10. 10Cool cakes. Allow the cooked cakes to cool...: Cool cakes. Allow the cooked cakes to cool on a wire rack before frosting.
11. 11Place the water and sugar in a saucepan...: Place the water and sugar in a saucepan and bring to a boil.
12. 12Meanwhile, place the egg whites in a bowl...: Meanwhile, place the egg whites in a bowl and whisk until frothy.
13. 13Once the sugar has reached about 220ºC remove...: Once the sugar has reached about 220ºC remove it from the heat.
14. 14Slowly pour the sugar mixture into the egg...: Slowly pour the sugar mixture into the egg whites while the mixer is on high speed (it will probably double in volume).
15. 15Keep the mixer on high speed until the...: Keep the mixer on high speed until the meringue has reached room temperature (hold your hand against the mixing bowl to feel).
16. 16Once the temperature has lowered, add the butter...: Once the temperature has lowered, add the butter bit by bit and continue mixing.
17. 17Once all the butter has been added, add...: Once all the butter has been added, add the vanilla and continue mixing until you have achieved our desired consistency.
18. 18Place the sugar in a saucepan over medium...: Place the sugar in a saucepan over medium heat, stirring often (ensuring it doesn't burn).
19. 19Once the sugar has melted and turned a...: Once the sugar has melted and turned a brown amber colour add the butter.
20. 20Whisk in the butter for about 2 -...: Whisk in the butter for about 2 - 3 minutes
21. 21Very slowly drizzle in the cream (be careful...: Very slowly drizzle in the cream (be careful not to burn yourself it will splatter).
22. 22Allow the mixture to boil for 1-2min then...: Allow the mixture to boil for 1-2min then remove it from the heat.
23. 23Stir in the vanilla extract and salt.
24. 24Place one layer of the gingerbread cake on...: Place one layer of the gingerbread cake on your favourite cake stand, spread some buttercream onto the layer and top with layer 2 of the gingerbread cake.
25. 25Continue the process until you have a beautiful...: Continue the process until you have a beautiful 4 layered cake.
26. 26Place the cake in the fridge for 30min...: Place the cake in the fridge for 30min to set the layers.
27. 27Spread the remaining buttercream on top and around...: Spread the remaining buttercream on top and around the cake, scraping off the excess buttercream with a palette knife.
28. 28Place the cake in the fridge again for...: Place the cake in the fridge again for at least 30 minutes.
29. 29Once cooled, slowly pour the salted caramel sauce...: Once cooled, slowly pour the salted caramel sauce on top of the cake allowing it to run off the sides.
30. 30Top with fresh rosemary as an optional garnish.