Easy Moist Ginger Cake Recipe
This is an easy and delicious moist ginger cake. It couldn't be easier to make and tastes fabulous. We call it our 'Teide' ginger cake as it has risen to look like the peak of the Teide volcano here in Tenerife.
This ginger cake recipe makes 8 servings.
We really like an excellent ginger sponge cake. Unfortunately, it's not readily available where we live, so we must make it ourselves.
The ingredients below are all you need to make this tasty, moist ginger cake. I used an 18cm cake tin with a removable base for this recipe, but you could use a 900-gram loaf tin. A loaf tin works excellently as well.
I like to use Panela brown sugar in my cake recipe which is an unrefined cane sugar and gives the cake a richer flavor as it it contains molasses, but you can use any brown sugar you have.
Ginger cake ingredients
- Eggs - 4 large eggs
- Sugar - 85g brown sugar (I use panela sugar)
- Syrup - 40g golden syrup
- Oil - 170g sunflower oil
- Flour - 180g plain flour
- Ginger - 4 tsp dried ginger powder
- Fresh ginger - 25g grated fresh ginger (optional)
- Baking powder - 1 Tbsp baking powder
- Salt - ¼ tsp salt
Make ginger cake
- Add the eggs, brown sugar, golden syrup, and sunflower oil to a large bowl and whisk until combined.
- Using a sieve, add the flour, baking powder, salt, and ginger powder, sifting them into the mixture and whisking them to make a smooth batter.
- Add the fresh ginger to the bowl if using.
- Using butter, grease an 18cm nonstick cake tin with a removable base. Then, pour the combined mixture into the tin.
- Bake in the middle of a preheated oven at 160℃ for 50 minutes.
- Remove from the oven and place on a wire rack for a few minutes to cool.
Serve with custard or a nice cup of tea or coffee, and enjoy.
Now you have the recipe for a delicious ginger sponge cake. Follow this easy recipe, and you'll always have a perfect ginger cake.
