Gingerbread Sponge

Name: Gingerbread Sponge
Yield: 1 sponge sheet, 12 × 22 inches (30 × 55 cm)
Ingredients: 1 teaspoon (4 g) baking soda; 3 eggs, separated, and at room temperature; ½ cup (120 ml) warm water; ¼ cup (60 ml) or 3 ounces (85 g) molasses; 1 ounce (30 g) light brown sugar; 8 ounces (225 g) cake flour; 1 tablespoon (6 g) ground ginger; ½ teaspoon (1 g) ground nutmeg; 2 ounces (55 g) granulated sugar; Bread flour; 4 ounces (115 g) unsalted butter, at room temperature

Preparation info

1
sponge sheet, 12 × 22 inches

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

4 ounces (115 g) unsalted butter, at room temperature
1 ounce (30

Dessert
Winter
December
Vegetarian

Method

Beat the butter and brown sugar together until light and fluffy. Sift together the flour, ginger, nutmeg, and baking soda.
Beat the egg yolks for a few seconds just to combine. Slowly mix in the water and molasses.
Add the dry ingredients to the butter and brown sugar mixture in 2 portions, alternating with the egg yolk mixture. Set aside.
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