Ginger Cake Recipe

Ginger Cake Recipe

4 egg yolks

85 g sugar

85 g butter

55 ml black treacle

4 egg whites with 1 teaspoon sugar

½ teaspoon cream of tartar

Ingredients A:

140 g flour

2 teaspoons ginger powder

½ teaspoon mixed spice

1 teaspoon bicarbonate of soda

1 tablespoon brandy or rum

55 ml evaporated milk

Method:

Grease and flour a cake or loaf tin.  Beat egg yolks with sugar until very thick and creamy.  Heat butter until almost boiling point, and add slowly to the beaten egg yolk.  Pour in the black treacle and beat to blend.  Whisk egg whites with sugar until frothy.  Sift in cream of tartar and continue whisking until mixture becomes stiff and hold its shape.  Sift ingredients A together three times.  Combine and fold in the egg white mixture, egg yolk mixture, brandy and milk.  Mix well.  Pour into cake tin and bake in moderate oven at 175°C for 20 minutes.  Reduce oven heat to 135°C for another 20 minutes or until cake springs back when pressed with finger.  Remove and turn cake over on to rack to cool for 15 minutes.