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Add a photoServings: 1
Ingredients
- 4 x Large eggs separated
- 3/4 c. Sugar plus
- 2 Tbsp. Sugar
- 1/2 tsp Vanilla
- 1 pch Salt
- 3/4 c. Flour
- 1 tsp Powdered ginger
- 4 Tbsp. Unsalted butter melted, cooled to room temperature Ginger Syrup see * Note
- 1 c. Heavy cream
- 1/4 c. Sugar
- 2 Tbsp. Finely-minced candied ginger
- 8 x Mint sprigs
- 8 sm pcs Candied ginger
Directions
- Preheat the oven to 350. Butter and flour a 9-inch cake pan.
- Combine the egg yolks and 3/4 c. of sugar in a mixing bowl, and whisk till thick and light in color. Stir in the vanilla. Beat the egg whites and salt with an electric mixer till they form soft peaks. Add in the remaining 2 Tbsp. sugar, and beat till glossy, 15 to 20 seconds more. Incorporate 1/3 of the whites into the egg mix. Combine the flour and the ginger, mix well. Then sift 1/4 c. of flour mix over the egg mix, and gently fold it in with a spatula. Repeat, folding in whites and flour mix till the last of the batch of flour is nearly incorporated. Then mix in the melted butter. Pour the batter into the prepared pan, and bake just till the cake begins to pull away from the sides of the pan, about 30 min. Cold 10 min in the pan.
- Meanwhile, whip the sugar and cream till 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-minced ginger into the whipped cream, and ice the cake with the cream. Decorate with candied ginger and mint. Dust with powdered sugar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 574g | |
| Calories 1770 | |
| Calories from Fat 982 | 55% |
| Total Fat 111.3g | 139% |
| Saturated Fat 63.17g | 253% |
| Trans Fat 0.0g | |
| Cholesterol 1120mg | 373% |
| Sodium 489mg | 20% |
| Potassium 611mg | 17% |
| Total Carbs 158.06g | 42% |
| Dietary Fiber 3.3g | 11% |
| Sugars 77.86g | 52% |
| Protein 38.09g | 61% |
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