Ginger-flavoured sponge cake. There is no definitive receipt, but Ginger Cake is commonly of medium density, very moist and coloured brown with treacle. It is unadorned and may be served as a pudding with custard. See Soyer 1845.
Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);
388. Ginger Cake.- Half a pound of sugar, half a pound of batter, one ounce and a half of ground ginger, six eggs, beat well, stirring one pound and a half of flour, and add as much milk, a little warm, as will make a nice stiff dough for bread; bake in pan; it will take two hours.
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