Gingerbread Sponge

New Zealand Listener, Volume 21, Issue 527, 29 July 1949, Page 23

Gingerbread Sponge

Dear Aunt Daisy, I have a gingerbread sponge recipe, which, when it comes out right is very nice. Could you tell me if there is anything wrong with the recipe? I find it takes nearly 11% hours longer to cook if on 300 degrees and if I put the stove to 400 degrees the cake generally is burnt on top, but underneath is delicious. This is the recipe: 1 egg, 1 teacup brown sugar, 1 teacup golden syrup, % cup sultanas, 4oz, fat, 2 cups flour, 2 flat dessertspoons ground ginger, 1 flat dessertspoon spice, 1 heaped teaspoon sode. Cream fat and sugar, add egg, then mix soda into milk and add alternately with flour and other ingredients. Add warmed golden syrup last, Bake 114 hours in lined tin. When cool ice with lemon icing. "Olive," Avondale. lf the cake is really so nice, just allow it to take the extra time, and cook it slowly. The 11% hours may be a misprint for 2% hours. It depends, too, on the thickness of the cake, lf you bake it in a flat tin it takes a shorter time than if in a smaller and deeper round tin. A cake containing golden syrup must always be cooked in a very moderate oven, as the syrup is liable to burn. You might like to try this one too. It has no eggs. Half cup sugar, 1% cup butter, 1 level tablespoon ginger, 2 cups flaur, ¥ cup, treacle, 2 cup milk, 1 teaspoon baking soda. Put all dry ingredients in basin, melt butter and treacle together. Dissolve baking soda in a little hot water. Mix the dry ingredients with the melted butter, treacle and baking soda. Bake approximately 11% hours. This keeps beautifully moist.