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 Then increase the speed again and beat only until the whites hold a peak when the beaters are withdrawn.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 -----
How To make Ginger Ginger Cake's Videos
Molasses Spice Ginger Cake Recipe
This Molasses Spice Ginger Cake recipe is made with the leftover ginger form our Ginger Beer recipe. Filled with the subtle flavours of ginger and spice, this super moist and rich cake recipe is a great way to use up the leftovers form another recipe. You need to take all of the whole spices out of the leftover ginger beer mixture, before adding it to the cake.
Ingredients:
180g (13 Tbsp / ¾ cup) butter
175 mL (¾ cup) water
250 mL (1 cup) fancy molasses
350g (625 mL / 2 ½ cups) all purpose flour
5 mL (1 tsp) ground cinnamon
10 mL (2 tsp) baking soda
200g (250 mL / 1 cup) sugar
145g (5 ounces) ginger, leftover from our Ginger Beer Recipe
2 eggs, at room temperature
How To Make Ginger Beer At Home:
How to make a parchment paper disk:
Cheesy Scalloped Potato Gratin Recipe:
1938 Orange Cake Depression Era Recipe:
Method:
Pre heat oven to 180ºC (350ºF).
Grease and line a 9 round cake pan with a parchment paper disk.
In a pot on low heat; mix together the butter, water, and molasses.
In another bowl, sift together flour, cinnamon, and baking soda.
Once the butter is melted and the molasses is fully incorporated, remove from the heat.
Whisk in sugar and ginger.
Whisk in the eggs.
Gradually whisk the dry ingredients into this batter.
Pour the batter into the cake pan, and bake for 50 - 60 minutes or until a tester inserted into centre comes out clean.
Let cake cool in the pan on a rack for 30 minutes, then run a knife around the edge to loosen it from pan.
Invert cake out of the pan and peel off parchment paper.
Place upright on a rack and allow to cool completely.
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How to Make Gingerbread Cake
How to Make Gingerbread Cake
A rich and flavorful gingerbread cake paired with a zesty lemon buttercream and a spiced Italian buttercream all topped by a next of sparkling cranberries. Full recipe and more photos up on preppykitchen.com
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
p.s hope the every other week schedule is okay with you guys!!! I'd love to do every week but it's very time consuming for me!! ????????????
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lots more delicious recipes like this in my book: smarturl.it/kimjoybakes (or just google for 'Baking with Kim-Joy'!
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Golden Ginger Cake recipe | Just Cook!
#gingercake #cake #recipe
Golden Ginger Cake
Make a delicious Golden Ginger Cake with this easy recipe, perfect for everyday baking and occasion. Sweet, spongy and sticky. The perfect treat!
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INGREDIENTS:
* 225g Golden Syrup
* 100g Butter
* 100g Caster Sugar
* 75g Stem Ginger in Syrup
* 200ml Milk
* 2 Eggs
* 225g Self-raising Flour
* 1 tbsp Ground Ginger
* 1 tsp Bicarbonate of Soda
* 1 tsp Salt
Thank you for watching! Just Cook!
Gingerbread Loaf Cake Recipe
A gorgeous spicy and golden Gingerbread Loaf Cake that's full of flavour and so easy to make!
Full recipe and instructions can be found here:
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Thanks for watching!
Gingerbread | fluffy, spicy, molasses-y Christmas loaf
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***RECIPE, MAKES ONE LOAF ***
(Based on an old Joy of Cooking recipe)
1 cup (237 mL) milk or water
1/2 cup (118 mL) mollasses
1/2 cup (118 mL) honey
1/2 cup (one stick, 113g) butter
1/2 cup (100g) granulated sugar
1 egg
2 1/2 cups (300g) all-purpose flour
1/2 teaspoon salt (maybe 3/4 if using unsalted butter)
1 1/2 teaspoons baking soda
2 tablespoons ground cinnamon
2 tablespoons ground ginger (use half if you don't want it very spicy)
a little finely-ground black pepper
Get your oven heating to 350ºF/180ºC. Prepare a 5x9 in (13x23 cm) loaf pan (or really any mid-size cake pan) by either greasing the inside or lining it with a parchment sling.
Pour the milk/water into a microwave-safe measuring jug, along with the molasses and honey. Drop in the butter in chunks. Microwave until the butter chunks are halfway melted, stir, and let them keep melting while you measure out the dry ingredients.
Put the flour in a mixing bowl along with the salt, baking powder and spices. Whisk to combine and fluff up the flour.
The butter should be melted now — put the sugar in with the wet ingredients along with the egg and stir until smooth. Pour the wet mixture into the dry and whisk until just smooth.
Pour into the cake pan and bake for about an hour until done inside. The top usually looks a hair raw when the inside is perfect.