Fresh Ginger Cake


Preparation info

  • Makes

    8 to 10

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

Once you make this cake, you’ll agree that there is no substitute for fresh ginger. It is adapted from a recipe by Sylvia Vaughn Thompson. Enjoy it plain, sprinkled with powdered sugar.


  • cups (150 grams) sifted cake flour
  • 1 teaspoon baking soda


Baking Preparations

Position rack in lower third of oven; preheat oven to 350 degrees.

Using a paper towel, generously grease the bottom and sides of the ring mold with solid shortening. Dust generously with all-purpose flour, tilt to cover and tap out excess.