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Gingerbread sponge cakes


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Rate this recipe 3.6/5 (32 Votes)
Gingerbread sponge cakes 1 Picture


  • 100 ml of milk
  • 1 star anise
  • 2-3 tbsp honey
  • 25g plain flour
  • 150g rye flour (or wholemeal)
  • 25g potato starch
  • 1 packet of baking powder
  • 15g of brown sugar
  • 1 tsp cinnamon
  • ½ tsp allspice (or spice mix for gingerbread)
  • 100g manderin marmelade (or bitter orange)
  • 2 eggs
  • 80g soft butter
  • 1 teaspoon of salt


servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 25mins
Cost Average budget


Step 1

Preheat the oven to 180 ° C/ gas mark 4.
Heat the milk in a small saucepan, add the star anise and infuse for 10 minutes. Remove the star anise.
Heat the honey over low heat.
In a large bowl, mix the flour, cornstarch, baking powder, brown sugar, cinnamon and the spices.

Step 2

Gingerbread sponge cakes - Step 2

Add the honey and marmalade to this mixture while stirring with a spatula. Add the eggs, the softened butter and salt, stirring continuously. Add the milk and mix until you get a smooth paste. Fill the cake tins and bake for 25-30 minutes at 180-190 ° C.

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