Gingerbread Layer Cake

12 Ingredients

1teaspoons Masterfoods ground ginger
2 cup White Wings plain flour
1/4teaspoons Masterfoods ground all spice
1teaspoons Masterfoods cinnamon ground
1 cup CSR caster sugar
300grams butter, diced and softened
185grams butter, diced
250milliliter milk
1/2 cup CSR golden syrup
1teaspoons bi-carbonate of soda
250grams CSR buttercream icing mix
2 free-range egg

Nutrition per serving

28% 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.

Method

Step 1 of 9

Preheat oven to 180°C (160°C fan-forced). Line and lightly grease 3 x 20cm round cake tins.

Step 2 of 9

For the cake, combine butter, sugar and golden syrup in a saucepan and heat gently until butter has melted. Allow to cool slightly.

Step 3 of 9

Whisk eggs into butter mixture one at a time until well incorporated. Add flour and spices, mixing well.

Step 4 of 9

Combine warm milk and bicarbonate of soda in a small bowl. Add to batter and mix until smooth.

Step 5 of 9

Pour mixture evenly between cake pans and bake for 18 minutes. Allow to cool, then remove to a rack to cool completely.

Step 6 of 9

For the icing, beat butter in a large mixing bowl until soft and creamy. Gradually add icing mix and 1 1/2 tablespoons of water until smooth. Transfer half to a piping bag with a round nozzle.

Step 7 of 9

To assemble, place one cake onto a serving plate and pipe a layer of buttercream icing on top extending to the edge of the cake. Place the second cake on top and press down slightly. Repeat icing layer and then top with remaining cake.

Step 8 of 9

Using a spatula, smooth the icing around the outside for a “naked cake” look.

Step 9 of 9

Finish with dollops of extra buttercream icing on top and Christmas decorations or gingerbread cookies.

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