Ginger fudge cake

8 servings
15 min
45 min
Very Easy
Ginger Fudge Cake
  • (4.00/5 - 1 vote)
Ginger Fudge Cake


Number of serving: 8
190 g Self raising flour

210 g Brown Sugar

2/3 cup Vegetable oil

2/3 cup Water

3 Eggs, separated

1/2 teaspoon Salt

3 teaspoons Ground Ginger

Fudge Topping:

60 g Butter

30 g. Brown Sugar

1 teaspoon Golden Syrup

4 tablespoons Sweetened Condensed Milk

Few drops of Vanilla Extract


  • Preheat the oven to 190 degrees Celsius (375F). Grease and line a deep 12 inch x 9 inch roasting tray (30cm x 22cm).
  • Whisk egg whites and salt until firm peaks form. In a separate bowl, beat together the sugar and oil. Beat in the egg yolks, salt and ginger until well combined.
  • With the beaters still going, add in 1/3 of the flour then 1/3 of the water. Continue to alternate the flour and water until it is all mixed into the batter. Gently fold in the beaten egg whites with a spatula.
  • Bake on the centre shelf of the oven for 35-40 minutes or until golden brown and slightly shrinking away from the sides of tin.
  • Turn onto cake cooler and leave until cold. The cake will keep shrinking away from the pan during this stage.
  • Fudge Topping:
    Place ingredients in a saucepan. Melt the sugar and then gentle bring the mixture to the boil on low heat. Boil for 2 mintues, stirring constantly. Remove from heat immediately and add a few drops of vanilla extract. Pour the topping onto the cooled cake and quickly spread to the sides with a spatula. Allow the topping to cool before serving the cake.
T The Cake Mistress

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