Gingerbread Cake with Caramel Drizzle

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10 Ingredients

Number of servings

1/2 cup CSR Caster Sugar
1 1/4 cup CSR Brown Sugar
2 cups White Wings Self Raising Flour
250grams CSR Vanilla Buttercream Icing Mix
370grams unsalted butter, softened
2 free range eggs
3teaspoons ground ginger
1teaspoons ground cinnamon
3/4 cup milk
100milliliter thickened cream

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

SWEET AS The White Wings and CSR ranges of Australian- made baking ingredients are staples in households across the country, relied upon for their consistency and versatility.

Method

Step 1 of 6

Preheat oven to 200°C/180°C fan-forced. Grease and line a 7cm deep x 20cm (base) round cake pan.

Step 2 of 6

Using an electric mixer, beat together 170g of the butter, all of the caster sugar and 1/2 cup brown sugar until pale. Beat in eggs.

Step 3 of 6

Sift over the flour and spices. Gently fold to combine. Add milk, then stir to combine. Spread the batter into the prepared pan and bake for 40-45 minutes or until an inserted skewer comes out clean. Cool completely in pan.

Step 4 of 6

Prepare the CSR Buttercream according to packet instructions using 150g butter.

Step 5 of 6

Heat cream and remaining brown sugar in a saucepan over medium heat, stirring until sugar dissolves. Simmer for 4 minutes or until mixture has thickened slightly. Slowly whisk in remaining butter, in pieces, until smooth. Set aside to cool.

Step 6 of 6

Place cake on a plate. Top with icing, then drizzle over caramel sauce.

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