Ginger Sponge Recipe from 1932

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This ginger cake is a surprisingly light cake that has an almost sticky texture and boasts a warm hit of ginger. 


It recipe appeared in ‘The Commonsense Cookery Book’ — Complied by The Public School Cookery Teachers’ Association of New South Wales — Published in 1932*.



INGREDIENTS


Cake:

  • ½ cup brown sugar (100g)
  • 1 tablespoon unsalted butter (14g)
  • 1 egg
  • ½ cup milk (125g)
  • ½ cup golden syrup (163g)
  • 1 ⅓ cups all-purpose flour (160g)
  • ½ tablespoon ground cinnamon
  • ½ tablespoon ground ginger
  • 1 teaspoon baking soda

Filling:

  • 2 tablespoons unsalted butter (28g)
  • ½ cup icing sugar (65g)
  • ½ teaspoon vanilla extract

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 350°F/175°C
  • Grease and line two 6-inch layer cake pan (or two 8-inch for thinner layers)

Cake:

  1. Cream butter and sugar in a large bowl.
  2. Beat egg and milk together in a small bowl or measuring cup until well combined.
  3. Add gradually to creamed butter/sugar mixture.
  4. Mix in golden syrup until well combined.
  5. In a separate bowl, combine flour, ginger, cinnamon, and baking soda. Mix until well combined.
  6. Fold flour mixture into batter until no traces of dry flour remain.
  7. Divide batter evenly between prepared pans.
  8. Bake in a preheated oven at 350°F/175°C for 20-25 minutes. (15-18 minutes for 8-inch pans.)
  9. Cool in pan for 15 minutes, then fully cool on a cake rack.

Frosting:

  1. In a large bowl, beat butter and sugar to a cream.
  2. Add vanilla extract. Mix until a spreadable frosting forms.
  3. Once the cake layers have fully cooled, spread frosting between layers, then dust the top with icing sugar.

Cut, serve, and enjoy. :)


Notes: 

  • Golden syrup can be replaced with treacle.
  • For a more pronounced ginger flavour, add 1 full tablespoon of ground ginger.
  • If baking thinner 8-inch layers, I recommend doubling the frosting recipe for better coverage.
Final Verdict: This is a winner for me. The texture and taste of this dessert are exactly what I look for in a cake. I have made it since, and will continue to make this cake.

Original recipe from 1932:


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