Sourdough Ginger Cake Formula
Copyright 2010 Teresa L Greenway Northwest Sourdough
Formula:
Sourdough Ginger Cake or Gingerbread Cake has been a favorite in my family for a long time. It is also a favorite on my blog at Northwest Sourdough.
Bowl 1:
- 220 grams dark brown sugar
- 325 grams dark molasses
- 226 grams salted butter (2 sticks)
- 2 large eggs
- 255 grams sourdough starter@ 100% hydration
Combine all wet ingredients and beat well.
Bowl 2:
- 250 grams all purpose unbleached flour
- 7 grams ground ginger
- 5 grams ground cinnamon
- 11 grams baking powder
Combine all dry ingredients and mix well.
Now pour the dry into the wet ingredients and mix well. Then…
Add:
Add 6 grams of baking soda to
100 grams of very hot water and stir before
adding to cake mixture.
Pour into oiled cake pan or flat pan and bake at 350F/176C for 45 – 50 minutes (depending upon pan size) Cake is done when the toothpick comes out clean. Do not overbake.
Whipped Cream Topping
- 200 grams heavy whipping cream
- 6 -8 grams sugar
- dash of real vanilla
Add heavy cream to medium large bowl. Beat until soft and creamy. Add sugar a little at a time while continuing to beat and then beat in the vanilla. Serve over and between cake layers.