The perfect cake recipe for a moist Ginger Cream Cake – quick, easy and ideal to make for unexpected guests and always a tea time winner

I make a mean Ginger Bread but have decided to try a Ginger cream cake today with LOADS of sweetened, vanilla flavored fresh whipped cream.

This recipe is for a single layer cake, but you can easily get 8 servings from the cake.

Or double the recipe, use the whipped cream as a filling and dust the top with Icing Sugar (or more whipped cream) !

The cake is so perfect for when you have unexpected guests coming over as it is so quick to make, and just as quick to cool.

When we had a fairly rich dinner, this cake is perfect to top it off. The Ginger Cream Cake is also ideal to serve at tea time – which is usually when I serve the cake.

You can decorate the cake with sprinkles or anything light (because of the whipped cream topping) to suit the occasion.

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More Cake recipes you might like:

• Magic Chocolate Custard Cake
• Pumpkin Cake Bars
• Amarula Chocolate Caramel Cake

Ginger Cream Cake

Ginger Cream Cake

Linda Nortje

So quick and easy to make ! Ginger Cream Cake is moist and topped with simple Vanilla whipped cream

4.80 from 5 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Cook ModePrevent your screen from going dark

Servings 8 Servings

Calories 238.5 kcal

Ingredients

  

1x2x3x

CAKE:

• 3 TB Butter softened
• ½ cup Caster Sugar Superfine Sugar
• 2 large Eggs
• 1 TB Golden Syrup or Maple Syrup
• 1 cup Self-Raising Flour
• 1 ½ t Ground Ginger
• ½ cup Milk
• ½ t Bicarbonate of Soda Baking Soda

WHIPPED CREAM:

• ½ cup Fresh Cream
• 1 t Vanilla Essence
• 2 TB Caster Sugar Superfine Sugar

Instructions

 

• CAKE: Pre-heat the oven to 180 deg C (350 deg F) – Spray a 20 cm ( 8 inch ) cake pan with cooking oil and line the bottom with baking paper
• Cream the Butter and Sugar together – add the Eggs one by one – mixing in between – add the Syrup and mix well
• Sift the Flour and Ground Ginger together – fold in with the Sugar mixture
• Combine the Milk and Bicarbonate of Soda – add to the batter – mix in gently
• Pour batter into the prepared cake pan – bake 30 – 35 minutes until a tester comes out clean
• Remove cake from the oven – leave in pan for 5 minutes – transfer to a wire rack to cool completely before topping with the whipped cream
• WHIPPED CREAM: Whip the Fresh Cream until stiff points form
• Add the Vanilla and Caster Sugar – whip some more – you want a really stiff cream (but be careful not to whip it into a creamed butter stage)

Notes

• Once the cake has completely cooled – spread or pipe the whipped cream on top of the cake and serve immediately

Nutrition Facts

Ginger Cream Cake

Amount per Serving

Calories

238.5

% Daily Value*

Fat

 

11.7

g

18

%

Saturated Fat

 

6.9

g

43

%

Polyunsaturated Fat

 

3.9

g

Carbohydrates

 

29.3

g

10

%

Sugar

 

17.7

g

20

%

Protein

 

3.9

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

LINDA