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5 from 1 vote
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Ginger Cake

Incredibly light and moist but not too sweet

Ingredients
  • ⅔ cup milk
  • 2 tbsp white vinegar
  • 125 g butter (soft)
  • ¾ cup brown sugar
  • ½ cup ginger marmalade
  • 1 tbsp ground ginger
  • 3 eggs
  • 2 cup SR flour
Instructions

  1. Combine vinegar and milk and let sit for 5 minutes. Add in everything else and beat the bajeesus out of it for a few minutes until pale. Pop in cake tin. Sit cake tin inside a pie/quiche dish and fill with water to about ¾ up the side of the cake tin. Bake at 160 deg cel until a skewer comes out clean.

Recipe Notes

Combining the milk and vinegar is a make-shift buttermilk. It will separate/curdle, but fret not, it is meant to!