Gordon Ramsay’s Vanilla Sponge with Fresh Ginger Cream

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
  • ¼ teaspoon salt
  • 1 teaspoon ground ginger (optional)
  • 175g (¾ cup, 1½ stick, 6oz) unsalted butter
  • 175g (1 cup minus 2 tbsp) sugar
  • 3 eggs
  • 1 teaspoon vanilla extract (essence)

For Filling

  • 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, chopped
  • 50g (3½ tablespoons) butter


  1. Grease  an 8-inch loose bottom pan with butter and flour the sides and bottom. Preheat the oven to 350ºF (180ºC) ten minutes before using. Sift the flour, baking powder, salt and ginger (if using) and set aside.
  2. Cream the butter and sugar until light and fluffy.
  3. Beat in one egg at time, until combined. Beat in vanilla essence with the last egg.
  4. Gently 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.
  5. 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.
  6. To make chocolate ganache. Heat the cream and golden syrup in a small saucepan until piping hot. Whisk to mix. Place the chopped chocolate and butter in a separate bowl. 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.
  7. 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.
  8. 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.
  9. I baked my cake in 35 minutes.
  10. Last Updated: March 26, 2019


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!

Last Updated: February 16, 2019

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

6 thoughts

  1. The cake tastes delicious but I found there was too much filling and far too much ganache. Could have done with only half of each. Any tips for putting the ganache on the cake? I made a massive mess and ended up eating ganache off the counter lol.

    1. You have to let it cool substantially (make sure it’s coating the back of a spoon) then place the cake on cooling rack with a tray beneath to catch the drippings. Rapidly pour the ganache over the centre of the cake and let it drip on its own over the side. You have to pour it quickly and just let it flow.

      There is always going to be a lot of left over ganache so I usually make cookies and coat them with the left overs.

      You can also warm the remainder and pour a second coating over the cake.

      You can also let it cool until if forms a spreading consistency then use a spatula to spread it over the cake.

      You have to practice several times but always make sure you put a tray beneath to catch the drippings
      Here is more information in a short post that I did: https://myfavouritepastime.com/2018/12/01/what-is-chocolate-ganache/
      Stay safe!

  2. Hello huge Gordon fan I’ve watched everything of his including overseas shows, as well as any and every baking show there is my favorite is British Baking Competition. A question about this recipe I have is, if I’d like to use Gordon’s Genoise recipe for tiramisu instead of the ginger version would I triple the recipe for three 8 inch rounds instead of his measuring for one 8 inch round? I know he cut one in half for a double layered cake but my daughter plans on eating the tops so I can trim them to three flat layers. Is this method recommended?

    1. If you want 3 x 8-inch cakes then sure just triple the recipe. You will have to trim a lot of cake from the top. My cake was more or less flat at the top. Thanks

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