Ginger Cake with Ginger Cream
Source of Recipe
Essence of Emeril
List of Ingredients
Cake:
4 eggs, separated
3/4 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla
Pinch of salt
3/4 cup flour
1 teaspoon powdered ginger
4 tablespoons (2 ounces) unsalted butter, melted and cooled to room temperature
Ginger syrup (previous recipe)
Ginger Cream:
1 cup heavy cream
1/4 cup sugar
2 tablespoons finely chopped candied ginger
8 mint sprigs, for garnish
8 small pieces of candied ginger, for garnish Recipe
Preheat oven to 350. Butter and flour a 9-inch cake pan. Combine egg yolks and 3/4 cup of sugar in a mixing bowl, and whisk until thick and light in color. Stir in vanilla.
In a separate bowl, beat egg whites and salt with an electric mixer until they form soft peaks. Add remaining 2 tablespoons sugar, and beat until glossy, 15 to 20 seconds more. Incorporate 1/3 of whites into egg mixture. Combine flour and ginger, mix well. Sift 1/4 cup of flour mixture over egg mixture, and gently fold it in with a spatula.
Repeat, folding in whites and flour mixture until last of batch of flour is nearly incorporated. Fold in melted butter. Pour batter into prepared pan, and bake just until cake begins to pull away from sides of pan, about 30 minutes. Cool 10 minutes in pan and remove from pan.
Whip sugar and cream until soft peaks form. Remove cake from pan, and place on a pretty plate. Using a pastry brush, moisten cake with ginger syrup. Fold finely chopped ginger into whipped cream, and ice cake with cream. Decorate with candied ginger and mint. Dust with powdered sugar
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