Old-Fashioned Ginger Sponge Cake with Whipped Cream

Soft, light and warmly spiced, this old-fashioned ginger sponge cake is the perfect teatime bake. It is a cozy twist on the classic Victoria sponge: two tender layers flavored with ground ginger, cinnamon and golden syrup, sandwiched with fluffy whipped cream and simply dusted with icing sugar. Serve it with a cup of tea in the afternoon, for Sunday dessert, or anytime you want a comforting homemade cake.

Prep Time: 20 minutes | Bake Time: 25 minutes | Total Time: 45 minutes (plus cooling) | Makes: 10 slices | Calories: about 330 per slice

Why You’ll Love This Ginger Sponge

• Light and fluffy. A classic creamed sponge with a soft, tender crumb.
• Warm, gentle spice. Ginger, cinnamon and golden syrup give a cozy, old-fashioned flavor.
• Simple ingredients. Pantry staples and just a little cream for the filling.
• Perfect for teatime. Elegant enough for guests, easy enough for any day.

Ingredients for Ginger Sponge Cake

For the Sponge

• 200 g (scant 1 cup / 7 oz) unsalted butter, softened
• 200 g (1 cup packed) light brown sugar
• 4 medium eggs, room temperature
• 200 g (1 2/3 cups) self-raising flour*
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 2 tablespoons golden syrup (or honey or light corn syrup)
• 2 tablespoons whole milk

For the Filling

• 200 ml (3/4 cup + 1 tablespoon) double cream or heavy whipping cream
• 1 tablespoon icing sugar (powdered sugar)
• Extra icing sugar, for dusting

*No self-raising flour? Use 1 2/3 cups (200 g) all-purpose flour plus 2 1/2 teaspoons baking powder and 1/4 teaspoon salt.

How to Make Old-Fashioned Ginger Sponge Cake

1. Preheat and prepare. Preheat the oven to 350°F (180°C), or 160°C fan. Grease and line two 8-inch (20 cm) round sandwich tins with parchment paper.
2. Cream butter and sugar. Beat the softened butter and light brown sugar together until pale and fluffy, about 3 to 4 minutes.
3. Add the eggs. Beat in the eggs one at a time, adding a spoonful of the flour if the mixture starts to curdle.
4. Fold in the rest. Gently fold in the remaining flour, ground ginger, cinnamon, golden syrup and milk until the batter is smooth. Do not overmix.
5. Fill the tins. Divide the batter evenly between the two tins and level the tops.
6. Bake. Bake for 22 to 25 minutes, until risen, golden and springy to the touch, and a toothpick comes out clean.
7. Cool. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
8. Whip the cream. Whip the double cream with 1 tablespoon of icing sugar until soft peaks form.
9. Assemble and serve. Place one sponge on a plate, spread with the whipped cream, top with the second sponge and dust lightly with icing sugar before serving.

Tips for the Best Ginger Sponge

• Use room-temperature ingredients. Soft butter and room-temperature eggs blend smoothly and help the cake rise.
• Cream well. Beating the butter and sugar until pale traps air for a light, fluffy sponge.
• Fold gently. Overmixing after adding the flour can make the cake dense.
• Do not open the oven early. Wait at least 18 minutes before checking so the sponges do not sink.
• Cool completely before filling. Warm cake will melt the whipped cream.
• Warm the syrup. A few seconds in the microwave makes golden syrup easier to measure and mix in.

Easy Variations

• Stem ginger: Fold 2 to 3 finely chopped pieces of stem ginger into the batter for extra zing.
• Lemon cream: Add a little lemon curd or lemon zest to the whipped cream.
• Buttercream filling: Use a ginger or vanilla buttercream instead of cream so the cake keeps longer.
• Jam layer: Spread a thin layer of apricot or rhubarb jam under the cream, Victoria sponge style.

How to Store It

Because of the fresh cream filling, keep the cake covered in the refrigerator and enjoy it within 2 days. Let it sit at room temperature for 15 minutes before serving. The unfilled sponges can be wrapped and frozen for up to 2 months.

Frequently Asked Questions

What is a ginger sponge cake?

It is a light British-style sponge cake flavored with ground ginger and golden syrup. This version is made like a Victoria sponge, baked in two layers and filled with whipped cream.

What can I use instead of golden syrup?

Honey, light corn syrup or maple syrup all work. Honey gives the closest flavor.

What is double cream?

Double cream is a rich British cream. In the US, use heavy whipping cream, it whips the same way.

Can I make it ahead?

Yes. Bake the sponges a day ahead and keep them wrapped at room temperature, then fill with fresh cream shortly before serving.

More Cakes to Try

• Classic Victoria Sponge Cake
• Quick Apple Sponge
• 3-Layer Chocolate Drip Cake
• Cranberry Apple Pecan Bundt Cake
• Berry Tiramisu Cake
• Italian Fig Cookies (Cucidati)