Hot Gingerbread Cake with Egg Sauce
Recipe contributed by Gloria Jacobson Pink. We understand why this is Gloria’s grandchildren’s favorite cake. And why they love the egg sauce almost more than the cake! We had never heard of egg sauce, but once we tasted it, we were sold. Gloria’s original recipe calls for molasses instead of golden syrup. Over many conversations with her, we established that Australian molasses (dark treacle) is too strong for this cake. When we tried it with a cup of golden syrup instead, it was perfect. And we’ll have double egg sauce thanks, just like her grandchildren. (Use pasteurized eggs if you are concerned about consuming raw eggs.)
- 1 stick (4 ounces) unsalted butter, at room temperature
- ½ cup brown sugar, loosely packed
- 1 egg
- 1 cup golden syrup (light treacle)
- 2½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon sea salt
- 1 cup boiling water
- Egg sauce
- 3 eggs, at room temperature
- ½ cup superfine sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 345 degrees. Line a 9-inch square or 10¼-by-8-inch rectangular cake tin. In an electric mixer, cream the butter and sugar. Add the egg, beating well, then the golden syrup. Beat to combine. In a bowl, sift together the flour, baking soda, ginger, cinnamon, cloves and salt. Add the sifted ingredients to the mixing bowl, alternating with the hot water, and mix until smooth. Pour into the prepared tin. Bake for 40 minutes or until a skewer inserted into the cake comes out clean.
- To make the egg sauce, in an electric mixer, whisk together the eggs, sugar and vanilla for about 5 minutes until light, fluffy and thick. This sauce is best made just before serving.
- Serve the cake warm or at room temperature, cut into squares and topped with the egg sauce.
- Reprinted with permission from It's Always About the Food by Monday Morning Cooking Club (HarperCollins, 2017).