The cake was amazing. The Part I loved best was the combination of freshly grated ginger and freshly whipped cream. Very refreshing. And then there is the chocolate flavour, somewhere in the back ground. I would make this cake, a thousand times. Please do not omit the fresh ginger, cream and ganache. Have a wonderful Sunday!!!!
Gordon Ramsay’s Vanilla Sponge with Fresh Ginger Cream
Gordon Ramsay's Vanilla Sponge with Fresh Ginger Cream
- 175g (1½ cups, 6oz) all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon ground ginger (optional)
- ¼ teaspoon salt
- 175g (¾ cup, 1¼ stick, 6oz) unsalted butter
- 175g (1 cup minus 2 tbsp) sugar
- 3 eggs
- 1 teaspoon vanilla extract (essence)
- 240ml (1 cup) whipping cream (35%-40%)
- 2-inch fresh ginger, finely grated (adjust to suit your palate)
For Chocolate Ganache
- 240ml (1 cup) whipping cream
- 1 tablespoon golden syrup
- 200g semi-sweet or dark chocolate
- 50g (3½ tablespoons) butter
- Sift the flour, baking powder and ginger (if using) and set aside. Grease or spray and flour an 8-inch loose bottom pan with butter. Preheat the oven to 350ºF (180ºC) ten minutes before using.
- Cream the butter and sugar until light and fluffy.
- Beat in one egg at time, until combined. Beat in vanilla essence with the last egg.
- Fold in the flour. If the batter seems too thick, stir in 2-3 tablespoons milk to give it a dropping consistency. Transfer the mixture into the prepared tin and smoothen the top. Give the pan a few taps on the counter top to remove any trapped air. Bake 30-35 minutes or until the top is golden and a skewer inserted in the centre comes out clean. Let sit 5 minutes then remove the cake and transfer onto a wire rack to cool completely.
- To make filling: whisk the cream until soft peaks form (do not over whip). Stir in the finely grated ginger and chill the cream in the fridge while the cake cools.
- To make chocolate ganache. Heat the cream and golden syrup in a small saucepan until piping hot. Whisk to mix. In separate bowl, add the chopped chocolate and butter. Now pour the hot cream to the chocolate and butter and whisk until glossy and chocolate and butter is melted. The mixture should coat the back of a spoon. Set it aside to cool substantially before pouring over the cake.
- Fill and ice the cake: slice the cooled sponge into two equal layers. Fill the bottom layer with three huge dollops of whipped cream and gently place back the top layer. Pour the rested but still pourable chocolate ganache over the cake until it’s fully coated and glossy. Set aside to cool then enjoy the cake.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
- I baked my cake in 35 minutes.
Step By Step Photos
Bake the cake and let cool completely. Make the ganache once cake is cool.
Whip the cream. Grate in some fresh ginger. Slice the cake and add three huge dollops of whipped cream (don’t be stingy…). I topped mine with some candied ginger as well. Place the sliced half on top and pour the ganache over the cake.
I wanted a thin coating of chocolate. If you want it thicker let the ganache cool a little longer.
I decorated mine with some candied ginger and sat down to enjoy the cake.
It was awesome. You have to make this cake!