How To make Ginger Ginger Cake
----------------------------RITA TAULE - BTVC62A---------------------------- 3 c All-purpose flour; sifted
1/4 ts Baking soda
6 oz Candied ginger (abt 3/4 cup)
3 1/2 oz Ginger; fresh *
8 oz Butter; unsalted (2 sticks)
2 3/4 c Sugar
6 lg Eggs; separated
1 c Sour cream
Adjust a rack 1/3 up from bottom of oven and preheat oven to 350F. Butter a 10x4 1/4-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 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 butter until soft. Gradually beat in the grated fresh ginger and 2 1/4 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 Then increase the speed again and beat only until the whites hold a peak when the beaters are withdrawn.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. This is a Maida Haetter recipe. *a piece 3 to 4 inches long and about 1 inch thick -----
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Easy Gingerbread Cake
This Gingerbread Cake recipe is a classic holiday treat! It’s perfectly spiced with a combination of ginger, cinnamon, and cloves! Cozy and festive with rich and warm flavors, you will fall in love with this delicious old-fashioned dessert. I paired mine with an optional buttercream but it is just as delicious with a dusting of powdered sugar! It's one of my favorite Christmas cakes.
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Ginger Cake Recipe
Curse and spit! When you crave the taste of ginger but can't find your gingerbread man cookie cutters you have no choice but to make ginger cake. Recipe at FACEBOOK:
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Probably The Best Ginger Cake Ever | Justin Gellatly
Justin's signature cake from his book Bread, Cake, Doughnut, Pudding. Easy and unbelievably good. Get the recipe:
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Moist Gingerbread Cake Recipe With Brown Sugar Buttercream
This perfectly spiced gingerbread cake is super moist and paired with delicious brown sugar swiss meringue buttercream. The perfect wintery cake to make you feel warm and cozy inside and out.
GINGERBREAD CAKE ►
BROWN SUGAR SWISS MERINGUE ►
BOSCH UNIVERSAL PLUS MIXER ►
GINGERBREAD COOKIES ►
HOW TO USE A SCALE ►
CHAPTERS ►
00:00 Intro
00:33 Making the cake
03:10 Baking the cake
04:33 Making brown sugar Swiss meringue buttercream
08:18 Frosting the cake
12:55 Adding water ganache drip
14:05 Tasting the cake
GINGERBREAD CAKE RECIPE ►
15 ounces (425 g) all-purpose flour
10 ounces (284 g) dark brown sugar
1.5 teaspoons baking soda
1.5 teaspoons salt
3 teaspoons ground ginger powdered
3 teaspoons ground cinnamon
3 teaspoons grated ginger fresh, or from a tube
1/4 teaspoon ground cloves
8 ounces (227 g) buttermilk room temperature
4 ounces (113 g) unsalted butter melted, not hot
4 ounces (113 g) canola oil or vegetable
2 ounces (57 g) coffee room temperature
1 teaspoon vanilla extract
4 ounces (114 g) un-sulfured molasses I used Grandma's brand
2 large eggs room temperature
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Ginger Kisses | The Perfect Valentines Kisses |
The best Ginger Kisses are the perfect Valentines kisses as well. So today I'm going to make Ginger Kisses even easier and tastier than before. The only thing I had to go out and buy for this recipe was golden syrup. Most people will have all of the ingredients in their pantry.... so let's get cooking.......
#foodoflove @CookingAroundTheWorld
Ingredients: Ginger Kisses : The Perfect Valentines Kisses :
1 & 1/4 cups of self raising flour
3 tsp ground ginger
1/2 tsp of cinnamon
75 grams of butter
1/2 cup of sugar
2 tbsp golden syrup
2 eggs beaten
The filling:
65 grams of butter
3/4 cup of icing sugar (powdered sugar)
1 tbsp golden syrup
(Original recipe courtesy of wandercooks.com )
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0:00 Intro
0:40 A look at our ingredients
1:42 Blending the sugar, butter, golden syrup and eggs
2:34 Blending dry ingredients till dough is formed
3:14 After chilling, form dough into balls
4:19 Bake until just turning golden
5:18 Turn out onto cooling rack
5:29 Making the filling
6:23 Applying the filling and plating
7:02 The tasting and outro
Spiced Winter Ginger Cake - Easy Ginger Loaf Recipe
Christmas is here... and this little treat of a tea time snack screams Christmas with it's rich ginger taste and smooth creamy topping laced with pistachios.. it's all about the finer things in life.
In this video I show you how you can easily make a stem ginger cake/loaf in the comfort of your own home. This cake is rich, and spicy and creamy all at the same time, perfect to accompany that warm glass of mulled wine or hot spiced cider that funnily enough I have a video for too.
Hope you enjoy this one and have an awesome Christmas.
#gingercake#homecook#christmas
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