Ginger fudge cake

By The Cake Mistress
(4.00/5 - 1 vote)


- 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


Step 1

Preheat the oven to 190 degrees Celsius (375F). Grease and line a deep 12 inch x 9 inch roasting tray (30cm x 22cm).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Turn onto cake cooler and leave until cold. The cake will keep shrinking away from the pan during this stage.

Step 6

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.

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