Pumpkin and Ginger Cake with cream cheese frosting

METHOD

Sponge:

1. Prepare an 8inch round baking tray and pre-heat the oven on 160-170c
2. Place all the ingredients into a bowl and beat for 1-2 minutes to form a smooth batter
3. Pour the mix in the prepared tray.

Cheesecake Topping:

1. Place all the ingredients in a bowl and beat for 1-2minutes until you have a smooth mixture (you can either use a stand mixer, hand mixer or a whisk)

Assembly:

1. Spoon the cheesecake topping over the ginger and pumpkin cake batter and with a fork or spoon spread around to create a marble effect.
2. Bake for 50-55 minutes until the sponge cake is cooked throughout (after 40 minutes you might need to lay a piece of foil light over the tray so the crust doesn’t get too dark and the marble effect is visible)
3. Remove from the oven and allow to stand for 10-15 minutes before turning out onto a cooling wire.
4. Let it fully cool down before sprinkling any Halloween sprinkles on it and serve.
5. Remember to store it in the fridge.