Ginger Sponge Cake…it’s spicy and nice

This is better than what initial people’s perceptions are!

If they taste this without knowing what it is, they fall in love with it!

And so easy to make.


  • 2 1/2 cups flour
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1/2 tsp cloves
  • 1 cup extra-strong tea
  • 1 tsp bicarbonate of soda
  • 1 heaped tsp baking powder
  • 3 eggs
  • 1/2 cup oil
  • 1/2 cup castor sugar
  • 1 cup golden syrup
  • greased Bundt cake tin or german-ring cake tin
  • ADDITIONAL ICING: 1 1/2 cups icing sugar and to touch some hot water (approx 1-3 TBSP)

How to make?

  1. Separate the eggs into yolks and egg whites.
  2. Make the 1 cup of extra strong tea and mix into it the 1 tsp bicarbonate of soda.
  3. Mix in your kitchen mixer, the egg yolks, sugar, oil, golden syrup and hot tea/bicarb.
  4. Once well mixed, add all the dry ingredients.
  5. In a separate bowl beat the egg whites, until they are a soft peak.
  6. Fold the mixture into the egg whites.
  7. Pour into greased Bundt tin.
  8. Bake at 180 degrees celsius, for 30minutes to 40 minutes!  To test that it’s fully baked, put a cake skewer into the cake.  If it pulls out cleanly, then the cake is fully cooked.
  9. Allow to cool down fully, before taking it out the tin.
  10. Mix the icing sugar with some hot water.  The consistency needs to be thick and sludgy.  Then drizzle the mixture over the cake.

    NOTE: if the icing stays over the cake for more than two days, please note that the icing might start turning yellow, since it’s picking up the spics and syrup from the cake.  If the icing is to thin, this will start immediately!
    Make sure the bicarbonate is mixed to the hot tea, otherwise the cake will rise unevenly.


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