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    You are in: Home / Recipes / Gingerbread Chiffon Sponge Cake Recipe
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    Gingerbread Chiffon Sponge Cake

    Gingerbread Chiffon Sponge Cake. Photo by tunasushi

    1/1 Photo of Gingerbread Chiffon Sponge Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    tunasushi's Note:

    Good for Christmas!

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    Units: US | Metric


    1. 1
      Grease and line a 9x5 loaf tin. Preheat oven to 180°C.
    2. 2
      Sieve flour, ginger, soda together and set aside.
    3. 3
      Beat egg yolks and sugar till very pale and fluffy.Gradually add in melted butter. Add in treacle, rum and milk. Mix well with electric mixer. Pour in sifted dry ingredients and mix.
    4. 4
      In a clean bowl whisk egg whites and the 1 tsp of sugar till foamy. Add in cream of tartar and whisk till stiff peaks form.
    5. 5
      Fold egg whites into cake batter and incorporate well. Pour into tin and bake for around 40 minutes or till a skewer inserted in the middle comes out clean.
    6. 6
      Cool for five minutes and take it out of the tin. Cool thoroughly before cutting.

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    Nutritional Facts for Gingerbread Chiffon Sponge Cake

    Serving Size: 1 (88 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 279.1
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 6.5 g
    Cholesterol 130.4 mg
    Sodium 264.9 mg
    Total Carbohydrate 36.5 g
    Dietary Fiber 0.6 g
    Sugars 14.5 g
    Protein 6.0 g

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