Gordon Ramsay's Fresh Ginger Sponge Cake Recipe | Almost Anything
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How To Cook Sponge Cake By Gordon Ramsay ?
Every cook should master how to make a light, even sponge. Once you have, you
can use it as a canvas for any flavours you like. Chocolate and ginger is a classic
combination that works really well here.
175g butter, at room temperature, plus extra for greasing
175g plain flour, plus extra for dusting
175g caster sugar
3 eggs, beaten
1 tsp vanilla extract
1 tsp baking powder
About 2 tbsp milk, to loosen
FOR THE ICING
200g plain chocolate, finely chopped
50g unsalted butter
300ml double cream
2 tbsp golden syrup
FOR THE GINGER CREAM FILLING
300ml double cream
2 tbsp icing sugar
3cm piece of fresh root ginger, peeled and finely grated
1. Preheat the oven to 180°C/Gas 4. Lightly butter and flour a deep 20cm loose-bottomed
cake tin.
2. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, add the
vanilla extract and mix well.
3. Sift in the flour and baking powder and fold in gently using a spatula until completely
combined. Add a little milk, if necessary, to create a batter of dropping consistency.
4. Pour the mixture into the cake tin, smoothing it down with the back of a spatula.
Knock the tin on the work surface to get rid of any air pockets and to create a level mix.
Bake in the preheated oven for 25 minutes until golden and just firm to touch.
5. To test if the cake is cooked, insert a knife or metal skewer into the middle: it should
come out clean. Remove from the oven and leave to cool in the tin for 10 minutes before
turning out onto a wire rack to cool completely.
6. Make the icing while the cake is baking because it needs to thicken for 30 minutes
before use. (If it is too runny, it will pour off the sides and look messy.) Put the chocolate
and butter into a heatproof bowl. Place the cream and golden syrup in a saucepan and stir
over a medium heat until they come just to the boil. Pour immediately into the bowl,
stirring until the chocolate and butter have completely melted, and the mixture is thick
and glossy. Set aside.
7. To make the filling, whip the cream and icing sugar to soft peaks, then mix in the
ginger.
8. Once the sponge is cool, cut it in half horizontally. Spread the ginger cream over one
half, then place the other half on top, pressing down lightly to push the cream to the edges.
9. Using a spatula, spread the icing over the cake and allow to set before serving.
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Almost Anything Team.
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In This video i am going to show you Pear and Ginger Cheesecake Recipe.
This recipe is a simple and delicious idea.
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Thanks for watching and don't forget to like, comment and share.
Gingerbread Cheesecake for Christmas Dessert | How Tasty Channel
How to make a delicious and creamy Gingerbread Cheesecake recipe, perfect for Christmas and Holiday season.
Made with homemade gingerbread cookie crust.
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The BEST Pumpkin Cheesecake
This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day!
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