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 Then increase the speed again and beat only until the whites hold a peak when the beaters are withdrawn.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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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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The ONLY Ginger Cake Recipe You'll Ever Need!
This moist, delicious and full of flavour ginger cake never fails me - and is one of my go-to recipes! I love it so much! But thought I'd share it with you guys cause I'm nice ???????????? I know lots of people claim their recipe is the BEST EVER, but honestly it really is! It's also great cause you don't need a stand mixer or anything fancy really. And it is really easy to pop out of a tin, and use to construct a bigger layer cake (check out my other video if you want to see how to do this!). Ingredients written below, and cup measurements included (though grams are much more accurate!). Hope you enjoy and please like, comment and subscribe if you do ????????
Recipe:
250g butter (1 cup plus 2tbsp)
250g dark muscovado sugar (1 1/4 cups)
120g black treacle (1/3 cups)
375g self raising flour (2 3/4 cup plus 1 1/2tbsp)
4tbsp ground ginger
1tbsp ground cinnamon
300ml whole milk (1 1/4cups)
100g crystallised stem ginger (3 1/2 ounces) - finely chopped
3 large eggs
2tsp bicarbonate of soda
Yes there's lots of ginger, but trust me it's good ????
Lots of love,
Kim-Joy xxx
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Gingerbread Loaf with Fresh Ginger | Easy Recipe
In this video, I'll show you how to make a delicious gingerbread loaf with fresh ginger. This recipe is easy to follow and perfect for aspiring cooks or anyone who wants to improve their baking skills.
If you don't have fresh ginger, you can use ground ginger, but the flavor won't be as intense.
This recipe is easily doubled or tripled, so you can make a big batch to share with friends and family.
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Videography by Aynsley Martin Videography, ????????????
Let's start by gathering our ingredients. We'll need:
300 grams plain flour
1 & 1/2 teaspoons baking soda
360mL milk
1.5 teaspoons ground ginger
1 teaspoon mixed spice
1 teaspoon cinnamon
60 grams fresh ginger, grated
3 tablespoons treacle
5 tablespoons golden syrup
150 grams butter, softened
1 egg
Once we have our ingredients, we'll start by making the batter. We'll whisk together the flour, baking powder, spices, and grated ginger. Then, we'll add the treacle, golden syrup, butter, and egg and whisk until everything is combined.
The batter needs to sit for two hours before baking, so plan ahead and you can use any type of loaf pan you like, but a 9x5-inch pan will give you a nice tall loaf.
The batter will be quite stiff, but that's okay. We'll pour it into a greased and lined loaf pan and bake it in a preheated oven at 170 degrees Celsius for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Once the loaf is baked, we'll let it cool in the pan for a few minutes before removing it to a wire rack to cool completely.
This gingerbread loaf is perfect for afternoon tea or as a dessert. It's moist, flavorful, and has a hint of spice from the fresh ginger.
I hope you enjoy it!
Please subscribe to the channel for more cooking videos, leave a comment below and let me know how you like the recipe.
CHAPTERS
0:00 Introduction
0:11 Dry Ingredients
0:41 Fresh Ginger
1:52 Liquid Ingredients
3:15 Mixing Batter Technique
4:21 Let is Rest for 2 Hours
4:27 Lining the Loaf Tin Technique
5:23 Bake in a Pre-Heated Oven
5:42 Loaf Cooked Through Knife Check
6:08 How Long Your Loaf Should Last
gingerbread ginger loaf baking cooking recipe easy beginner aspiring cooks improve cooking fresh ginger afternoon tea dessert
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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How To Make Soft and Moist Ginger Cake
An easy to make ginger cake .This delicious old fashioned, perfect with coffee or tea.
Ingredients
225g/8oz self-raising flour
1 tsp bicarbonate of soda
2 tbsp ground ginger
1 tsp ground mixed spice
100g/3½oz butter, diced
100g/3½oz black treacle
100g/3½oz golden syrup
100g/3½oz light muscovado sugar
1 free-range egg, beaten
275ml/9½fl oz full-fat milk
Oven: 180C/160C Fan/Gas 4.
Line a 30x23x4cm/12x9x1½in traybake tin with baking paper.
Homemade Easy Ginger Cake
Easy Ginger Cake
Servings - 3 - 4
INGREDIENTS
Plain flour - 350 grams
Sugar - 225 grams
Ginger powder - 3 teaspoons
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/8 teaspoon
Cinnamon - 3/4 teaspoon
Molasses - 80 milliliters
Oil - 110 milliliters
Water - 220 milliliters
PREPARATION
1. In a mixing bowl add 350 grams plain flour, 225 grams sugar, 3 teaspoons ginger powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/8 tsp salt, 3/4 teaspoon cinnamon, 80 milliliters molasses, 110 mililiters oil, 220 mililiters water and mix well to combine.
2. Grease the baking dish with oil.
3. Pour the mixture into the bake dish.
4. Preheat the oven 350°F/180°C. Bake for 35 - 40 minutes or until the top is golden brown.
5. Cut into a desire shape.
6. Serve.