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Ginger sponge cake
- 200g/7oz self-raising flour
- 200g/7oz sugar
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 55g/2oz margarine, plus extra for greasing
- 1 free-range egg, beaten
- 2 tbsp golden syrup
- 240ml/9fl oz hot water
- Preparation method
- Preheat the oven to 180C/350FGas 4. Grease and line a 28cm x 18cm/11in x 7in baking tin with greaseproof paper.
Directions:View on BBC Good Food
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