Scoff | Ginger Cake | Keep Calm And Bake @ScoffTV | Uploaded November 2014 | Updated October 2024, 10 hours ago.
Great British Bake Off's Holly Bell is back with a new episode of Keep Calm and Bake. This time, she's showing you how to make this delicious ginger cake.
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INGREDIENTS:
115 g Butter
115 g Dark Brown Sugar
3 tbsp Golden Syrup
4 tbsp Black Treacle
2 Large Eggs
150 ml Milk
300 g Self Raising Flour
1/2 tsp Bicarbonate of Soda
1 tbsp Ground Ginger
2 Pieces of Stem Ginger, Chopped Very Finely
1 tbsp (Heaped) Icing Sugar
STEP 1: PREPARE EQUIPMENT AND COMBINE INITIAL INGREDIENTS
Grease and line an 8 inch tin. Pre-heat the oven to 170C/Gas 3. Put the butter, sugar, syrup and treacle into a saucepan and heat until melted.
STEP 2: COMBINE REMAINING INGREDIENTS
Mix the eggs and milk together. Sift the dry ingredients together. Add the dry mixture to the saucepan of melted ingredients, then add the egg mixture and beat until you have a smooth batter. (I used a wooden spoon for this.) Lastly add the stem ginger and beat well.
STEP 3: BAKE
Pour into tin and cook for 45 minutes or until a skewer comes out clean. Cool in tin for 10 mins then pop onto a cooling wire. When completely cool, sift icing sugar over the top.
Great British Bake Off's Holly Bell is back with a new episode of Keep Calm and Bake. This time, she's showing you how to make this delicious ginger cake.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
INGREDIENTS:
115 g Butter
115 g Dark Brown Sugar
3 tbsp Golden Syrup
4 tbsp Black Treacle
2 Large Eggs
150 ml Milk
300 g Self Raising Flour
1/2 tsp Bicarbonate of Soda
1 tbsp Ground Ginger
2 Pieces of Stem Ginger, Chopped Very Finely
1 tbsp (Heaped) Icing Sugar
STEP 1: PREPARE EQUIPMENT AND COMBINE INITIAL INGREDIENTS
Grease and line an 8 inch tin. Pre-heat the oven to 170C/Gas 3. Put the butter, sugar, syrup and treacle into a saucepan and heat until melted.
STEP 2: COMBINE REMAINING INGREDIENTS
Mix the eggs and milk together. Sift the dry ingredients together. Add the dry mixture to the saucepan of melted ingredients, then add the egg mixture and beat until you have a smooth batter. (I used a wooden spoon for this.) Lastly add the stem ginger and beat well.
STEP 3: BAKE
Pour into tin and cook for 45 minutes or until a skewer comes out clean. Cool in tin for 10 mins then pop onto a cooling wire. When completely cool, sift icing sugar over the top.
