Sophie Vowles' light ginger cake
Coles Cooking Club member Sophie Vowles shares her delicious light ginger cake. It’s the perfect thing for morning or afternoon tea.
Note: + Cooling time
- 125g butter, softened
- 1 cup (220g) caster sugar
- 1 Coles Australian Free Range Egg
- 1 cup (250ml) milk
- Pinch of bicarbonate of soda
- 2 cups (300g) self-raising flour
- 2 tsp ground ginger
- 2 tbs golden syrup or treacle
- 1 lemon, rind finely grated
- Lemon zest, to serve
- 15g butter, softened
- 1 1/2 cups (240g) icing sugar mixture, sifted
- 2 tbs lemon juice
Preheat oven to 180°C. Grease a 10cm x 21cm loaf pan and line the base and sides with baking paper.
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Combine milk and bicarbonate of soda in a jug. Add to the egg mixture with the flour, ginger, golden syrup or treacle and lemon rind. Stir to combine. Pour into the prepared pan and smooth the surface.
Bake for 30-40 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.
To make the icing, place the butter and icing sugar in a bowl. Stir in the lemon juice to make a smooth paste.
Spread icing over the top of the cake, allowing it to drip down sides. Sprinkle the cake with lemon zest. Cut into slices to serve.