Making a different Preserved Ginger Sponge Cake

Hello,

I think you’ll need a 4 egg recipe to make an 8 inch (2 layer / 2 eggs per layer) sponge cake. Which I do think will be better baked in 2 sandwich tins rather than one deep cake that is cut after baking as it will dry out less on the edges.

I expect you know what to do but for anyone reading this that wants to know, I would do …. 300g flour, 240g each of butter & sugar, an extra ½ teaspoon baking powder, an additional teaspoon of treacle, an additional ½ teaspoon of ground ginger, 5 dessertspoons of milk & 5 dessertspoons of ginger syrup, an additional heaped teaspoon of ground almonds and 7 pieces of ginger in the cake (and however many you like on the top). Bake the sponges for 30 minutes at 170C (or 150 in a fan oven).

For the rhubarb element I would bake with sugar and ginger as Delia does in rhubarb trifle and then leave it to drain in a colander for couple of hours. Check the sweetness and layer on top of your ‘cream / mascarpone’ or whatever filling you plan to use. 

Best wishes

Lindsey