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Chiffon Gingerbread
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Chiffon Gingerbread

A very light and feathery textured gingerbread baked in a 13x9 inch pan.
Course Dessert
Cuisine American
Keyword Chiffon, Gingerbread
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Servings 16
Cost 5

Ingredients

  • 3 large eggs
  • 1 cup sugar (200 grams)
  • 1 cup molasses (360 grams)
  • 1 cup vegetable oil (190 grams)
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • ¼ teaspoon salt
  • 2 teaspoons baking soda
  • 2 tablespoons boiling water (28 grams)
  • 2 cups all-purpose flour (270 grams)
  • 1 cup boiling water

Topping

  • ⅓ cup brown sugar, I used light (70 grams)
  • ½ teaspoon cinnamon
  • 2 tablespoons butter (28 grams)
  • 1 tablespoon all-purpose flour (8 grams)
  • ½ cup ground nuts I tested with pecans. They were okay.

Instructions

  • Preheat oven to 350 degrees F. Grease a 13x9 inch cake pan.
  • Place the eggs, sugar, molasses, oil, ginger, cinnamon, cloves and salt in a large mixing bowl. Beat with an electric mixer for about 2 minutes.
  • Meanwhile, dissolve 2 teaspoons of baking soda in 2 tablespoons of boiling water. Add to the beaten mixture and beat again for 1 minute.
  • Add 2 cups of flour and 1 cup of boiling water and beat lightly, then pour into the prepared pan. Bake for 35 to 40 minutes.
  • While the cake bakes, mix together all topping ingredients (brown sugar, cinnamon, butter, flour and nuts). Five minutes before the cake is done, spread on the topping.