Ginger sponge cake

Less than 30 mins preparation time
30 mins to 1 hour cooking time
Makes 12 slices


An easy to make tea-time treat, subtly spiced with the warming flavour of ginger. Perfect for the colder months.




·         200g self-raising flour

·         200g sugar

·         1 tsp ground ginger

·         1 tsp bicarbonate of soda

·         55g margarine, plus extra for greasing

·         1 free-range egg, beaten

·         2 tbsp golden syrup

·         240ml hot water



Preparation method

1.      Preheat the oven to 180C. Grease and line a 28cm x 18cm/11in x 7in baking tin with greaseproof paper.

2.      Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined.

3.      Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares.