Dessert

Gingerbread and eggnog sponge cake

Name: Gingerbread and eggnog sponge cake recipe
Yield: 8
Ingredients: 150g plain flour; 2 tsp ground ginger; 1 1/2 tsp mixed spice; 1 tsp ground cinnamon, plus extra to serve; 1/4 tsp each ground allspice and cloves; 6 egg whites and 4 egg yolks; 150g caster sugar; 25g almond; 300ml thickened cream, whipped; 450ml milk; 1 vanilla bean, split, seeds scraped; 1/2 tsp grated nutmeg, plus extra to serve; 6 egg yolks; 120g caster sugar; 60g cornflour; 30.00 ml rum; 100g unsalted butter, chopped, softened; 100g caster sugar; 30g unsalted butter, chilled, chopped; 80ml cream; 20.00 ml rum

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by Lucy Nunes

Delicious Team

Nov 30, 2023

“A light-as-air gingerbread sponge with a boozy vanilla custard is a great combo that just screams Christmas.”

1 cup (150g) plain flour
2 tsp ground ginger
1 1/2 tsp mixed spice
1 tsp ground cinnamon, plus extra to serve
1/4 tsp each ground allspice and cloves
6 egg whites and 4 egg yolks
150g caster sugar
1/4 cup (25g) flaked almonds
300ml thickened cream, whipped

Eggnog custard

450ml milk
1 vanilla bean, split, seeds scraped
1/2 tsp grated nutmeg, plus extra to serve
6 egg yolks
120g caster sugar
60g cornflour
1 1/2 tbs rum
100g unsalted butter, chopped, softened

Rum caramel

100g caster sugar
30g unsalted butter, chilled, chopped
1/3 cup (80ml) thin (pure) cream
1 tbs rum

Method

1.

For the custard, place milk, vanilla seeds and pod and nutmeg in a medium saucepan over medium heat and bring almost to the boil. Whisk yolks and sugar in a large heatproof bowl until pale. Add cornflour and whisk until combined. Slowly whisk in one-third of the milk mixture until smooth, then whisk in the remaining milk mixture. Strain into a clean medium saucepan and cook, whisking constantly, over medium heat for 5 minutes or until mixture becomes very thick.
2.

Transfer to a bowl and whisk in the rum. Cover surface of custard with plastic wrap, then poke a few holes in the plastic with a skewer. Chill until cool. For the sponge, preheat oven to 180°C/160°C fan-forced. Grease and line base and sides of 2 x 20cm x 30cm slice pans with baking paper, extending paper 2cm above long sides.
3.

Triple-sift the flour, spices and a large pinch of fine salt to combine and aerate. Place the egg whites and sugar in a stand mixer fitted with the whisk attachment and whisk on high speed for 3 minutes until a firm meringue. Add egg yolks and whisk on high speed until combined. Add sifted flour mixture and gently fold through until combined. Divide between prepared pans and level surface with a spatula. Sprinkle with almonds and bake for 15 minutes until light golden and cooked when a skewer inserted in the centre of both sponges comes out clean. Transfer pans to a wire rack to cool.
4.

For the rum caramel, place the sugar and 1 1/2 tbs water in a medium saucepan over medium-high heat. Cook, stirring constantly, until sugar dissolves, then simmer for 5-6 minutes, swirling pan occasionally so the caramel colours evenly. Once the caramel becomes a dark golden brown, carefully (the caramel will splatter), whisk in the chilled butter until well combined and smooth. Reduce the heat to low and slowly pour in the cream, whisking all the time and taking care as the mixture will rise up quite high in the pan. Remove from heat, whisk in 1/4 tsp salt flakes and cool slightly before whisking in the rum. Transfer the hot caramel to a jug and leave to cool to room temperature; it will thicken on cooling.
5.

Thirty minutes before assembling (see note), remove cooled custard from the fridge and bring to room temperature. Transfer to a stand mixer fitted with the whisk attachment and whisk on high speed until very soft. Add the butter and whisk until well combined.
6.

Arrange one sponge, almond-side down, on a serving plate. Spread with custard and top with remaining sponge, almond-side up. To serve, spread with whipped cream. Drizzle with a little rum caramel and sprinkle with extra nutmeg and cinnamon. Serve with remaining caramel alongside.

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Recipe Notes

You’ll need 2 x 20cm x 30cm slice pans. You can assemble this dessert several hours ahead of time. Store, covered, in the fridge and bring to room temperature before serving.