The texture of my Gingerbread
Asked on 3 Nov 2018 by Paticat
Why has my Jamaican Ginger cake a solid texture,instead of a fluffy sponge texture. All my ingredients were measured very accurately, and I used the correct size tin.
Baked at 150c fan oven for 65m.
Regards Paticat.
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Hello Paticat,
Bicarbonate of soda starts to produce bubbles as soon as the wet and dry ingredients are combined. Unlike yeast it doesn’t keep working so you need to get the gingerbread mixture into the tin and then the oven fairly speedily to make the most of the chemical reaction.
The resulting loaf should be aerated but will be fairly firm compared to a sponge.
Kind regards
Lindsey
Many thanks for quick reply, will try again!