Ginger Sponge Cake
A classic ginger sponge cake recipe from 1888.
Ingredients
- 2 cupfuls Brown sugar
- 4 Eggs
- 1 pint Flour
- 0.6666666666666666 cup Water
- 1.5 teaspoonfuls Royal Baking Powder
- 1 tablespoonful Royal Extract Ginger
- 1 teaspoonful Royal Extract Lemon
Instructions
- 1In a large bowl, beat the eggs and brown sugar together for 10 minutes until light and fluffy.
- 2Add the water, flour (sifted with the Royal Baking Powder), Royal Extract Ginger, and Royal Extract Lemon to the egg and sugar mixture. Mix until a smooth sponge batter forms.
- 3Preheat oven to 425°F (220°C). Pour the batter into a greased and floured cake pan. Bake in a quick oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
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