Fresh ginger cake with golden ginger whipped cream

Catie B


Any lover of fresh ginger will find this to be delicious and refreshing the Golden Ginger whipped cream served with it has a distinctive taste with Lyle's Golden syrup and fresh grated ginger to accent the fresh ginger in the cake itself with a slightly Caramel taste from the Golden syrup.

pinch tips: How to Measure Ingredients



6 to 8 servings


25 Min


1 Hr




8 oz
butter, chopped
1/2 c
brown sugar, firmly packed
2/3 c
lyle's golden syrup
2 oz
piece of fresh ginger, finely grated – from an approximately 4 1/4 inches long, 60 g, 2 ounces size
2 c
a p baking flour
2 tsp
baking powder
1/2 tsp
each baking soda, and salt
2 large
eggs, beaten lightly
3/4 c
heavy cream or thickened cream


10 oz
heavy whipping cream
1 pkg
whip-it, or other whipped cream stabilizer
2 Tbsp
lyle's golden syrup
2 tsp
ground ginger

Directions Step-By-Step

Preheat oven to 350°.
Grease deep 8 inch round baking pan or a 9 inch regular round baking pan.
Melt butter in medium sauce pan; add sugar, syrup, and ginger. Stir over low heat until sugar dissolves.
Whisk in combined sifted flour, soda, and salt, then eggs and cream.

Pour mixture into pan; bake about 50 minutes.

Stand cake 10 minutes; turn, topside up, onto wire rack to cool.
Golden Ginger Cream

Beat whipping cream until just before soft peaks begin to form.
Slowly pour the golden syrup, and sprinkle in ground ginger.
Beat until whipped cream is finished, when soft to moderate peaks have formed. Keep refrigerated until ready to serve

Serve with cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian