Ginger Ginger Cake
Submitted by Bing101
Double ginger cake with both fresh grated ginger and candied ginger baked into a rich, buttery sour cream batter in a tube pan. Tall, tender, and intensely ginger-forward.
YIELD
1 cakePREP
30 minCOOK
60 minREADY
This cake earns its double name. Fresh grated ginger gets beaten right into the butter-sugar base, infusing the entire crumb with sharp, spicy heat. Diced candied ginger goes in twice: half is folded into the batter, and the other half is scattered on top before baking, where it caramelizes into chewy, sticky jewels.
The batter is built like a classic pound cake. Butter creamed with sugar, egg yolks beaten in, then flour and sour cream alternated in. Sour cream adds tang and keeps the crumb incredibly moist despite the cake’s size. Folded whipped egg whites lighten the dense batter so it bakes up tall and tender instead of heavy.
Baked in a tube pan, the cake sinks about an inch as it cools. That’s completely normal for a batter this rich. The texture that remains is dense, buttery, and saturated with ginger flavor from edge to center.
Chef Tips
- Grate the fresh ginger on a microplane. Fibrous chunks don’t distribute evenly and create stringy pockets in the crumb.
- Fold the egg whites in gently and in stages. Over-mixing deflates them and the cake turns dense.
- Butter and breadcrumb the pan even if it’s non-stick. This cake is heavy enough to stick regardless.
- Let it cool 10 to 15 minutes in the pan before turning out. Too soon and it breaks; too long and it steams.
Variations
- Add a teaspoon of ground cinnamon to the flour for a warmer, spiced ginger cake.
- Drizzle with a simple lemon glaze (powdered sugar and lemon juice) after cooling for a bright citrus contrast.
- Fold in dark chocolate chips with the candied ginger for a ginger-chocolate combination.
Ingredients
Directions
- A piece 3 to 4 inches long and about 1 inch thick Adjust a rack ⅓ up from bottom of oven and preheat oven to 350℉ (180℃). Butter a 10×4¼ inch angel food tube pan (it may be a 1 piece non-stick pan) with an 18 cup capacity; butter pan even if it has a non-stick finish. Dust it all over with fine, dry bread crumbs, invert over paper and shake out excess crumbs and set the pan aside. Sift together the flour and baking soda and set aside. Cut the candied ginger into ¼ to ⅓ inch pieces and set aside. Grate the fresh ginger and set aside. In the large bowl of an electric mixer, beat butter until soft. Gradually beat in the grated fresh ginger and 4¼ cups of the sugar (reserving the remaining half cup). Then, beat in the egg yolks. On low speed, gradually add the sifted dry ingredients in two additions, alternately with the sour cream in one addition. Remove the bowl from the mixer. Stir in half of the diced, candied ginger (reserve the remainder). Set aside. In the small bowl of the electric mixer (with clean beaters) beat the egg whites until they hold a soft shape. Reduce the speed to moderate and gradually add remaining half cup of sugar. Then increase the speed again and beat only until the whites hold a peak when the beaters are withdrawn. In three additions, fold the whites into the batter; with the first 2 additions, fold only partially, don’t be too thorough and with the last addition, do not fold more than necessary to incorporate the whites. Turn into the prepared pan and smooth the top. Sprinkle the reserved candied ginger on top. Bake for about 1 hour, or, until a cake tester inserted gently into the cake comes out clean. (The cake will not rise to the top of the pan). Let the cake cool in the pan for 10 to 15 minutes. (The cake will sink about 1 inch as it cools). Then cover the pan with the cakeplate and, holding the pan the plate firmly together, turn them over and remove the pan and let the cake cool.
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