Recipe Card
Gingerbread Sponge Cake
ingredients
- 2 1/4 cups cake flour
- 1 teaspoon cocoa powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup plus 2 tablespoons sugar, divided
- Zest from 1 lemon
- 1/2 cup sunflower seed oil (or neutral oil)
- 3/4 cup unsulphured molasses (preferably Grandma’s)
- 2 eggs, yolks and whites separated
- 1 teaspoon vanilla extract
- 1/2 cup warm coffee (or warm water, black or ginger tea)
Soak
ingredients
- 1 can (14 ounce) sweetened condensed milk
- 1 can (12 ounce) evaporated milk
- 1 cup whole milk
- 1 cinnamon stick
- 1 small knob peeled fresh ginger (optional)
- 1 teaspoon vanilla extract
Whipped Cream
ingredients
- 1 cup heavy cream
- 4 ounces (1/2 block) cream cheese, at room temperature
- 1/4 cup confectioners sugar, sifted
- 1 teaspoon vanilla extract
- Homemade or store bought gingerbread cookies, for decorating
To make the cake:
Method
Step 1
Preheat oven to 350* and grease a 13x9 inch baking dish.
Step 2
Sift together cake flour, cocoa, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the ¾ cup of sugar and lemon zest. Run mixer on low until combined.
Step 4
In a glass measuring cup combine oil, molasses, yolks, and vanilla. Stream into low running mixer. Turn mixer speed up to medium and mix until completely combined.
Step 5
Turn speed back down to low and add ⅓ of the dry mixture followed by half of the warm coffee. Scrape down bowl, and repeat until ending with the dry. Increase speed to medium until combined thoroughly.
Step 6
Transfer batter to a large clean bowl. Wash mixing bowl and dry completely before whipping egg whites.
Step 7
Using the whisk attachment, whip egg whites on low speed, gradually sprinkle in the remaining two tablespoons of sugar. Once egg whites begin to froth up, increase speed to medium. Whip until medium soft peaks form. About 5-6 minutes.
Step 8
Gently fold egg whites into batter and transfer to the prepared baking dish. Bake for 40-45 minutes rotating halfway through.
Step 9
While cake is baking, make the soaking liquid by combining sweetened condensed milk, evaporated milk, whole milk, cinnamon stick and vanilla extract into a small pot. Turn heat to medium.
Step 10
Whisk together well until completely warmed through, about 8 minutes. Turn off heat and cover with a lid until ready to use.
Step 11
Remove cake from the oven and allow to cool for 10 minutes before using a skewer to poke holes all over the cake.
Step 12
Remove the cinnamon stick and ginger (if using) from the milk mixture and evenly distribute across the surface of the cake making sure it is absorbing. [Note: Do this slowly. Be sure not to rush so the cake has time to absorb.]
Step 13
Allow cake to cool completely at room temperature. Refrigerate until ready to top.
Step 14
To make the topping, whip heavy cream to medium soft peaks. Transfer to a medium bowl and set aside in the refrigerator.
Step 15
Using the same mixing bowl (no need to wash) and whisk attachment, combine cream cheese, confectioner’s sugar, and vanilla. Beat until completely smooth.
Step 16
Fold the whipped cream into the cream cheese mixture using a spatula until combined and smooth.
Step 17
Spread over top of cake and garnish with pomegranate seeds, zest, and cinnamon if desired. Keep refrigerated until ready to serve.