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Chocolate-and-gingerbread tray sponge

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Chocolate-and-gingerbread tray sponge

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

190 g self-raising flour
150 g caster sugar
2 T cocoa powder
1 t bicarbonate of soda
1 t baking powder
1 t ground cinnamon
2 T golden syrup
2 free-range eggs
1/2 cup sunflower oil, plus 2 T
1/2 cup milk, plus 2 T
75 g crystallised ginger, chopped
5 T cookie butter (see note)
mini marshmallows, to decorate
chocolate chips, to decorate
Woolworths Chuckles, to decorate
shaved coconut, to decorate

Method

1. Preheat the oven to 180°C and line a 25 x 20 cm wide-edged baking tray with baking paper.
2. Sift the dry ingredients into a large bowl, then make a well in the centre.
3. Add the syrup, eggs, oil, milk and ginger, then mix until combined. Pour into the baking tray.
4. Bake for 25–35 minutes, or until a skewer comes out clean.
5. Remove from the tray and allow to cool on a wire rack.
6. Cut into squares and decorate with the cookie butter and toppings.

NOTE: Learn how to make cookie butter here.

Find more cake recipes here.

Photographs: Myburgh Du Plessis
Food Assistant: Bianca Strydom