Fresh Ginger Cake
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
Cake Flour (sifted)1 tsp
Baking Soda1 tsp
Salt1 large
Egg (room temperature)1 cup
Water2 tsps
Ginger (grated fresh)Directions:
1
Position rack in lower third of oven and preheat to 350 degrees F
2
Generously grease the bottom and sides of a ring mold pan and dust generously with flour
3
Pour the flour, baking soda, and salt in that order into a triple sifter
4
Sift onto a sheet of waxed paper and set aside
5
Crack the egg into a small bowl and whisk just to combine the yolk and the white
6
Pour the molasses, corn syrup and water into a liquid cup measure and stir to combine
7
Place the butter in the bowl of a heavy-duty mixer
8
With the paddle attachment, cream the butter on medium speed until it clings to the sides of the mixing bowl and has a satiny appearance
9
Add the sugar and scrape down the sides of the bowl
10
Continue to cream at medium speed for 2 to 3 minutes or until the mixture is lighter in color and fluffy
11
Keeping the mixer at a medium speed, add the egg, a tablespoon at a time, to the butter mixture
12
Continue to cream, stopping the mixer and scraping down the sides of the bowl at least once
13
After about 1 or 2 minutes, when the mixture is light and fluffy and has increased in volume, remove the beater and bowl from the mixer
14
Scrape batter off the beater
15
Stir in the lemon zest and the grated ginger
16
Using a rubber spatula, stir in a quarter of the flour mixture
17
Then add 1/3 of the molasses mixture, stirring to blend together
18
Repeat, alternating dry and liquid ingredients and ending with the flour
19
Scrape the sides of the bowl often and mix until smooth after each addition
20
Pour the batter into the ring mold and spread it slightly higher toward the outer edge so it will bake more evenly
21
Bake for about 35 to 37 minutes, or until the sides begin to contract from the mold, the surface springs back slightly when lightly touched in the center and a wooden toothpick inserted comes out clean
22
Place the cake on a rack to cool for 5 to 10 minutes
23
With mitts, tilt and rotate the mold and gently tap it on the counter to see if the cake is releasing from the sides of the mold
24
If not, run a small metal spatula or the blade of a table knife around the outer edge to loosen the cake from the mold
25
Place an 8 inch wide strip of parchment paper, then a rack on the top of the cake, invert and carefully remove the ring mold
26
Cool completely
27
To make a pattern for decorating the cake, place a cooling rack on top of the cake
28
Pour the powdered sugar into a sieve and gently sprinkle the sugar evenly over the cake
29
Remove the top cooling rack and transfer cake to a serving platter