Sort ingredients
bmorski
QR Code
Listen
Pdf
Preheat the oven to 180°C (Gas Mark 4, 350°F) and grease and line your sandwich tins with parchment paper.
In a large bowl, add all the cake ingredients, except the egg replacer and mix well with a hand held electric whisk to combine.
Make up the egg replacer according to the package instructions and add this to the cake batter, mixing once more until everything is combined and fluffy.
Transfer the cakes to the oven and leave to bake for 25 minutes.
Make the frosting by whipping the butter with an electric whisk in a large bowl until light and fluffy. Add the icing sugar gradually, whisking constantly and finally add the ginger and orange juice. Chill the mixture until needed.
When the cakes are risen and feel firm and springy to the touch, remove them from the oven and leave to cool for 5 minutes in the tin. Remove from the tins and leave to cool completely on a wire cooling rack.
When completely cool, spread some frosting on one of the cakes and place another on top to create a sandwich. Repeat this with the rest of the cakes so that you create a 4 layer sponge.
Use the remaining frosting to ice the sides and top of the cake, using a palette knife or clean plastic ruler to scrape the surface smooth as you work.
Decorate with the gingerbread and oranges, or any of your favourite cake toppers.