=== CAKE ===
4 Eggs; separated
3/4 c Sugar; plus
2 tb Sugar
1/2 ts Vanilla
1 pn Salt
3/4 c Flour
1 ts Powdered ginger
4 tb Unsalted butter; melted,
-cooled
; to room temperature
Ginger Syrup; see * Note
=== GINGER CREAM ===
1 c Heavy cream
1/4 c Sugar
2 tb Finely-chopped candied
-ginger
=== GARNISH ===
8 Mint sprigs
8 sm Pieces Candied ginger
* Note: See the “Ginger Syrup” recipe which is included in this collection.
Preheat the oven to 350. Butter and flour a 9-inch cake pan. Combine the
egg yolks and 3/4 cup of sugar in a mixing bowl, and whisk until thick and
light in color. Stir in the vanilla. Beat the egg whites and salt with an
electric mixer until they form soft peaks. Add the remaining 2 tablespoons
sugar, and beat until glossy, 15 to 20 seconds more. Incorporate 1/3 of the
whites into the egg mixture. Combine the flour and the ginger, mix well.
Then sift 1/4 cup of flour mixture over the egg mixture, and gently fold it
in with a spatula. Repeat, folding in whites and flour mixture until the
last of the batch of flour is nearly incorporated. Then fold in the melted
butter. Pour the batter into the prepared pan, and bake just until the cake
begins to pull away from the sides of the pan, about 30 minutes. Cool 10
minutes in the pan. Meanwhile, whip the sugar and cream until soft peaks
form. Remove the cake from the pan, and place on a pretty plate. Using a
pastry brush, moisten the cake with the Ginger Syrup. Fold the
finely-chopped ginger into the whipped cream, and ice the cake with the
cream. Decorate with candied ginger and mint. Dust with powdered sugar.
This recipe yields ?? servings.
Yields
1 servings