Table of Contents
Gordon Ramsay’s Vanilla Sponge with Fresh Ginger Cream 1 175g (1½ cups, 6oz) all-purpose flour 2 1½ teaspoon baking powder 3 ¼ teaspoon salt 4 1 teaspoon ground ginger (optional) 5 175g (¾ cup, 1½ stick, 6oz) unsalted butter 6 175g (1 cup minus 2 tbsp) sugar 7 3 eggs 8 1 teaspoon vanilla extract (essence) More …
Honeycomb Cake: 1 1 cup (200g) granulated sugar 2 1 cup (235ml) hot water 3 1 cup + 2 ½ tablespoons (160g) bread flour 4 ¾ teaspoon (3g) baking powder 5 ¾ teaspoon (5g) baking soda 6 ⅓ cup + 1 tablespoon (125g) sweetened condensed milk 7 4 tablespoons (60g) unsalted butter, melted and cooled 8 5 eggs 9 2 teaspoons vanilla extract More …
Instructions Grease an 8-inch loose bottom pan with butter and flour the sides and bottom. Cream the butter and sugar until light and fluffy. Beat in one egg at time, until combined. Gently fold in the flour. To make filling: whisk the cream until soft peaks form (do not over whip). To make chocolate ganache.
Add in condensed milk and whisk to combine. Sift in the flour mixture, then whisk until smooth, followed by the melted butter. Pour in the chilled sugar syrup and whisk to combine.
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