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Ginger Cream Cake
Linda Nortje
So quick and easy to make ! Ginger Cream Cake is moist and topped with simple Vanilla whipped cream
4.80
from
5
votes
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Course
Dessert
Cuisine
American
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Cook Mode
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Servings
8
Servings
Calories
238.5
kcal
Ingredients
1x
2x
3x
CAKE:
3
TB
Butter
softened
½
cup
Caster Sugar
Superfine Sugar
2
large Eggs
1
TB
Golden Syrup
or Maple Syrup
1
cup
Self-Raising Flour
1 ½
t
Ground Ginger
½
cup
Milk
½
t
Bicarbonate of Soda
Baking Soda
WHIPPED CREAM:
½
cup
Fresh Cream
1
t
Vanilla Essence
2
TB
Caster Sugar
Superfine Sugar
Instructions
CAKE:
Pre-heat the oven to 180 deg C (350 deg F) – Spray a 20 cm ( 8 inch ) cake pan with cooking oil and line the bottom with baking paper
Cream the Butter and Sugar together – add the Eggs one by one – mixing in between – add the Syrup and mix well
Sift the Flour and Ground Ginger together – fold in with the Sugar mixture
Combine the Milk and Bicarbonate of Soda – add to the batter – mix in
gently
Pour batter into the prepared cake pan – bake 30 – 35 minutes until a tester comes out clean
Remove cake from the oven – leave in pan for 5 minutes – transfer to a wire rack to cool completely before topping with the whipped cream
WHIPPED CREAM:
Whip the Fresh Cream until stiff points form
Add the Vanilla and Caster Sugar – whip some more – you want a really stiff cream (but be careful not to whip it into a creamed butter stage)
Notes
Once the cake has completely cooled – spread or pipe the whipped cream on top of the cake and serve immediately
Nutrition Facts
Ginger Cream Cake
Amount per Serving
Calories
238.5
% Daily Value*
Fat
11.7
g
18
%
Saturated Fat
6.9
g
43
%
Polyunsaturated Fat
3.9
g
Carbohydrates
29.3
g
10
%
Sugar
17.7
g
20
%
Protein
3.9
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.