27 mar

Ginger Sandwich

Mrs Frank Turner, Trundle Branch

MAKES ONE 18 CM CAKE

25 g butter

220 g (1 cup) caster sugar

2 eggs

2 tablespoons treacle

125 ml (½ cup) milk

½ teaspoon bicarbonate of soda

150 g (1 cup) plain flour, 1 teaspoon ground ginger

raspberry jam, for filling

Caramel Glaze

60 g (¼ cup) butter

100 g (½ cup, firmly packed) dark brown sugar

60 ml (¼ cup) thickened cream

Preheat oven to 180°C. Lightly grease and flour two 18 cm cake tins.

Using an electric beater, beat the butter and sugar in a bowl until light and creamy. Add the eggs one at a time, beating well between each. Beat in the treacle. Combine milk and soda in a bowl. Sift the flour and ginger into another bowl. Add the milk and flour mixtures to the creamed mixture, then stir to form a smooth batter.

Spoon batter into the tins, smoothing the top even. Bake for 15–20 minutes, or until a skewer inserted in the centre comes out clean. Cool the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

Spread the raspberry jam over one cake and top with the other cake.

For the caramel glaze, combine all the ingredients in a small saucepan and bring to the boil. Cook over medium heat, stirring, until smooth. Remove from the heat and cool slightly then beat with a wooden spoon until thick and creamy.

Spread caramel over the layered cakes.