Desserts & Baking

Chocolate-and-gingerbread tray sponge

20 minutes
35 minutes

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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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