Ginger Water Cake
A light and refreshing sponge cake flavored with ginger, perfect for afternoon tea.
1 1/2 cups
All-Purpose Flour
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1/4 tsp
Salt
1/2 cup
Vegetable Oil
See all 10 ingredients ↓
A light and refreshing sponge cake flavored with ginger, perfect for afternoon tea.
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, whisk together all Dry Ingredients.
- In a separate bowl, combine all Wet Ingredients and mix well.
- Gradually add the Wet Ingredients to the Dry Ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Ingredients
8
- Dry Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- Wet Ingredients
- 1/2 cup Vegetable Oil
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 1/4 cup Molasses
- 1/4 cup Water
- 1 tbsp Fresh Ginger-grated
Equipment
- 8-inch square baking pan
- Mixing bowls
- Whisk
- Toothpick
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, whisk together all Dry Ingredients.
- In a separate bowl, combine all Wet Ingredients and mix well.
- Gradually add the Wet Ingredients to the Dry Ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition per serving
Calories
180
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