Gingerbread Chiffon Sponge Cake Recipe

Name: Gingerbread Chiffon Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 140 g plain flour; 1 teaspoon baking soda; 2 1/2 teaspoons ground ginger; 4 eggs, separated; 110 g sugar; 85 g melted butter; 55 g black treacle; 1 tablespoon rum; 55 g evaporated milk; 1 teaspoon sugar; 1/2 teaspoon cream of tartar

Servings: persons

140 g plain flour
1 teaspoon baking soda
2 1/2 teaspoons ground ginger
4 eggs, separated
110 g sugar
85 g melted butter
55 g black treacle
1 tablespoon rum
55 g evaporated milk
1 teaspoon sugar
1/2 teaspoon cream of tartar

1
Grease and line a 9x5 loaf tin. Preheat oven to 180u00b0C.
2
Sieve flour, ginger, soda together and set aside.
3
Beat egg yolks and sugar till very pale and fluffy.Gradually add in melted butter. Add in treacle, rum and milk. Mix well with electric mixer. Pour in sifted dry ingredients and mix.
4
In a clean bowl whisk egg whites and the 1 tsp of sugar till foamy. Add in cream of tartar and whisk till stiff peaks form.
5
Fold egg whites into cake batter and incorporate well. Pour into tin and bake for around 40 minutes or till a skewer inserted in the middle comes out clean.
6
Cool for five minutes and take it out of the tin. Cool thoroughly before cutting.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 140 g plain flour, 1 teaspoon baking soda, 2 1/2 teaspoons ground ginger, 4 eggs, separated, and more.

Yes, Gingerbread Chiffon Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Chiffon Sponge Cake

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