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Ginger bread cake with caramel sauce
This is a good, tasty cake.

It is best served warm with the sauce.

You can serve also add ice cream on the side. Yummy!!!

Posted by Super Madcow from Glasgow, Scotland, United Kingdom • Published See Super Madcow's 604 projects »
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  • How to bake a sponge cake. Gingerbread Cake With Caramel Sauce - Step 1
    Step 1

    Heat oven 325/160 degrees.

    Cream butter & sugar together.

  • How to bake a sponge cake. Gingerbread Cake With Caramel Sauce - Step 2
    Step 2

    Add syrup.

    Stir to combine.

  • How to bake a sponge cake. Gingerbread Cake With Caramel Sauce - Step 3
    Step 3

    Add egg.

    Mix through.

  • How to bake a sponge cake. Gingerbread Cake With Caramel Sauce - Step 4
    Step 4

    Add all dry ingredients.

    Mix through.

  • How to bake a sponge cake. Gingerbread Cake With Caramel Sauce - Step 5
    Step 5

    Add water.

    Stir to combine.

  • How to bake a sponge cake. Gingerbread Cake With Caramel Sauce - Step 6
    Step 6

    Pour into tin.

    Bake for approximately 40 mins or until cooked through.

  • How to bake a sponge cake. Gingerbread Cake With Caramel Sauce - Step 7
    Step 7

    Make the sauce...

    Combine the brown sugar & corn flour together.

  • How to bake a sponge cake. Gingerbread Cake With Caramel Sauce - Step 8
    Step 8

    Add the water & cook until thickened.

    Remove from heat.

  • How to bake a sponge cake. Gingerbread Cake With Caramel Sauce - Step 9
    Step 9

    Add the butter & vanilla.

    Stir through until well combined.

  • How to bake a sponge cake. Gingerbread Cake With Caramel Sauce - Step 10
    Step 10

    Cut cake & serve with the sauce.

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Comments

xXJULESXx
xXJULESXx · Manchester, England, GB · 2 projects
This cake looks yummy! i will try it out and report backCooking
Reply
hannah g.
hannah g. · Horten, Vestfold, NO · 74 projects
Tried this out today (just the cake part) and thought that people might like to know the results. I've never had a recipe be so accurate with quantities of water and baking time! Usually I need to add much less water than called for in recipes else the batter ends up too runny, or the baking time is way off what the recipe states, but this was perfectly precise.

The cake was a little heavy but very moist and tasted great. Its texture though, was unlike any cake I've ever made (in a good way). Poking the cake to test whether it was cooked all the way through, I was shocked that it was so squidgy and springy yet completely cooked and not at all sticky/runny. For all I know, the weird texture was my doing, but I enjoyed it.

I absolutely recommend trying this recipe Happy I paired it with caramel cream cheese frosting and it was delicious.
Super Madcow
Super Madcow · Glasgow, Scotland, GB · 667 projects
Hi Hannah, just wanted to thank you for the comments. Glad you enjoyed it. The frosting you paired it with sounds yummy. Have a good day.
Reply
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