Ginger Cake With Ginger Cream
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Ginger Cake With Ginger Cream
  Ginger    Cakes    Creams  
Last updated 6/12/2012 12:58:36 AM. Recipe ID 21393. Report a problem with this recipe.
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      Title: Ginger cake with ginger cream
 Categories: 
      Yield: 1 Servings
 
      4    Eggs, separated
    3/4 c  Plus 2 tablespoons sugar
    1/2 ts Vanilla
      1 pn Salt
    3/4 c  Flour
      1 ts Powdered ginger
      4 tb (2 ounces) unsalted butter,
           Melted and cooled to room
           Temperature

------------------------GINGER SYRUP-----------------------------
      1 c  Sugar
  1 1/4 c  Water
      1 oz Ginger root stem, peeled and
           Rough chopped

------------------------GINGER CREAM-----------------------------
      1 c  Heavy cream
    1/4 c  Sugar
      2 tb Finely chopped candied
           Ginger
      8    Mint sprigs, for garnish
      8 sm Pieces of candied ginger,
           For garnish
 
  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. Pout 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 and remove from the pan.
  
  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.
  
  Ginger syrup: Combine all ingredients in a saucepan and simmer for 15
  minutes. Cool and use the syrup to moisten cakes, sweeten tea, or
  over your ice cream.
  




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Recipe ID 21393 (Apr 03, 2005)

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