This is a hearty, satisfying sheet cake, perfect for making ice cream sandwiches and ice cream tortes.
It is flavoured with molasses, cinnamon, cloves, nutmeg and ginger, making it a perfect choice for your Christmas frozen treats.
It has warm, earthy flavour tones and its structure is sturdy enough to withstand the long stay in the freezer. This sheet cake stays soft enough to be eaten in a few minutes after pulling it out of the freezer.
Gingerbread Sheet Cake for Ice Cream Treats recipe
- 260 gr all-purpose flour ( 9.2 ounces; about 2 cups and 1 Tbs. )
- 125 gr molasses ( 4.4 ounces; about 1/2 cup )
- 250 gr sugar, preferably dark brown sugar or dark muscovado (regular white sugar works too) ( 8.8 ounces ; about 1 cup and 2 Tbs. )
- 90 gr mild-flavoured vegetable oil, like canola oil ( 3.2 ounces; about 1/3 cup and 1 Tbs. )
Step 1 – Mix the dry ingredients
Preheat the oven to 180º C ( 350ºF).
Lightly oil a 30 x 40 cm ( about 12 x 16 inches ) baking pan and line the bottom with parchment paper.
In a large bowl, whisk the flour, cinnamon, ginger, cloves, baking powder and salt. Whisking helps break any lumps; alternatively, you can sift it. Set aside.
Step 2 – Mix the wet ingredients
In a medium bowl put the molasses, sugar, vegetable oil and orange zest; whisk to combine. Add the eggs, one at a time, whisking well after each addition.
Step 3 – Combine the dry and wet ingredients
Pour all the wet ingredients into the dry ones, whisking well to combine. In addition, use a silicone spatula to ensure that all flour remaining on the bottom and sides of the bowl will be incorporated into the mix.
Finally, add the egg white and whisk well.
Step 4 – Bake
Bake until set, for 15-20 minutes, checking for doneness after 15 minutes. It is ready when the cake springs back when lightly pressed with your finger on the centre.
Remove from the oven and let it cool for 5 minutes, before inverting it over a wire rack to let it cool completely.
Note: to effortlessly remove the cake from the pan, first release the sides of the cake from the pan with a knife. Then hold the wire rack against the pan and invert the cake over it. Carefully peel off the parchment paper. Immediately re-invert by using the bottom of the pan, so that the sticky side is up, or else it will stick to the wire rack as it cools.