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Ginger Ginger Cake

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Submitted by Bing101

YIELD

1 cake

PREP

30 min

COOK

60 min

READY

Ingredients

3 7.1E+2
¼ 1.3
TEASPOON ML BAKING SODA
6 173.4
3 ½ 101.2
OUNCES ML/G GINGER
fresh *
8 231.2
OUNCES ML/G BUTTER, UNSALTED
2 ¾ 651
CUPS ML SUGAR
6 6
LARGE LARGE EGGS
separated
1 237
CUP ML SOUR CREAM

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 Then increase the speed again and beat only until the whites hold a peak when the beaters are withdrawn.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.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 423g (14.9 oz)
Amount per Serving
Calories 1507 39% from fat
 % Daily Value *
Total Fat 66g 101%
Saturated Fat 39g 194%
Trans Fat 0g
Cholesterol 463mg 154%
Sodium 178mg 7%
Total Carbohydrate 71g 71%
Dietary Fiber 3g 10%
Sugars g
Protein 43g
Vitamin A 43% Vitamin C 1%
Calcium 14% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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