I haven't made this one yet...don't have an AngelFood cake pan, but I'm a gonna!
* Exported from MasterCook *
Ginger Ginger Cake
Recipe By :Maida Heatter
Serving Size : 16 Preparation Time :0:00
Categories : A List Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sifted all purpose flour
1/4 teaspoon baking soda
6 ounces candied ginger root (about 3/4 cup)
3 ounces fresh ginger (a piece about 3 to 4 inches long and about 1 inch thick)
8 ounces unsalted butter (2 sticks)
2 3/4 cups granulated sugar
6 large eggs -- separated
1 cup sour cream
Adjust a rack one-third up from the bottom of the oven and preheat oven to 350°F. Butter a 10 x 4 1/4-inch angel-food tube pan (it may be a one-piece non-stick pan) with an 18-cup capacity; butter the pan even if it has a nonstick finish. Dust it all over with fine, dry bread crumbs, invert it 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 1/4- to 1/3-inch pieces and set aside. Grate the fresh ginger and set aside.
In the large bowl of an electric mixer, beat the butter until it is soft. Gradually beat in the grated fresh ginger and 2 1/4 cups of the sugar (reserve the remaining 1/2 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 remaining diced, candied ginger). 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 the remaining 1/2 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 Then increase the speed again and beat only until the whites hold a peak when the beaters are withdrawn.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 two additions fold only partially--do not 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 with the reserved candied ginger.
Bake for about 1 1/2 hours, 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 an inch as it cools.) Then cover the pan with a cake plate and, holding the pan and the plate firmly together, turn them over; remove the pan and let the cake cool.
Source:
"Maida Heatter's Cakes"
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NOTES : This is not even remotely like "gingerbread." It is a moist sour cream cake made gingery with generous amounts of both fresh and candied ginger. The texture is somewhat like a pound cake but more moist than most. During baking, part of the candied ginger will settle to the bottom of the cake, which will become the top when it is turned out of the pan, and it will have a deliciously chewy and candy-like texture. I made this for a friend who is crazy about candied ginger; he said the longer he kept it the better it got. (This has no salt; it doesn't need it.)
* Exported from MasterCook *
Ginger Ginger Cake
Recipe By :Maida Heatter
Serving Size : 16 Preparation Time :0:00
Categories : A List Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sifted all purpose flour
1/4 teaspoon baking soda
6 ounces candied ginger root (about 3/4 cup)
3 ounces fresh ginger (a piece about 3 to 4 inches long and about 1 inch thick)
8 ounces unsalted butter (2 sticks)
2 3/4 cups granulated sugar
6 large eggs -- separated
1 cup sour cream
Adjust a rack one-third up from the bottom of the oven and preheat oven to 350°F. Butter a 10 x 4 1/4-inch angel-food tube pan (it may be a one-piece non-stick pan) with an 18-cup capacity; butter the pan even if it has a nonstick finish. Dust it all over with fine, dry bread crumbs, invert it 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 1/4- to 1/3-inch pieces and set aside. Grate the fresh ginger and set aside.
In the large bowl of an electric mixer, beat the butter until it is soft. Gradually beat in the grated fresh ginger and 2 1/4 cups of the sugar (reserve the remaining 1/2 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 remaining diced, candied ginger). 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 the remaining 1/2 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 two additions fold only partially--do not 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 with the reserved candied ginger.
Bake for about 1 1/2 hours, 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 an inch as it cools.) Then cover the pan with a cake plate and, holding the pan and the plate firmly together, turn them over; remove the pan and let the cake cool.
Source:
"Maida Heatter's Cakes"
- - - - - - - - - - - - - - - - - - -
NOTES : This is not even remotely like "gingerbread." It is a moist sour cream cake made gingery with generous amounts of both fresh and candied ginger. The texture is somewhat like a pound cake but more moist than most. During baking, part of the candied ginger will settle to the bottom of the cake, which will become the top when it is turned out of the pan, and it will have a deliciously chewy and candy-like texture. I made this for a friend who is crazy about candied ginger; he said the longer he kept it the better it got. (This has no salt; it doesn't need it.)
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