Ingredients

  • 85 grams cake flour 1 cup
  • 50 grams sugar, caster
  • 1 tablespoon ground ginger
  • 285 grams egg whites room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 200 grams sugar, caster 1 cup
  • Garnish
  • Chantilly cream
  • berries

Directions

1. Preheat oven to 375*F/190*C/GM 5.
2. Sift flour, 1/4 cup sugar and ginger 4 times.
3. Beat whites until frothy. Add vanilla, cream of tartar and salt. Increase speed and beat until soft peaks begin to form. Gradually beat in remaining sugar, 2 tablespoons at a time. Do not overbeat else whites will fall!
4. Sift one third of flour mixture over whites. Beat on low speed just until blended. Sift and beat in remaining flour in 2 more batches.
5. Gently pour batter into ungreased tube pan and smooth top. Run a rubber spatula or long knife through batter to eliminate any large air bubbles.
6. Bake cake in lower third of oven until golden and tester comes out clean, about 40 minutes. Remove cake from oven and immediately invert pan. Cool completely.
7. Turn pan right side up. Run a long, thin knife around outer edge of pan with a smooth motion. The same for tube. Remove, invert to release cake. Invert again so top side up. Serve with garnish or ginger ice cream.

Notes
Serving Ideas:Original serves 8.


Categories
Cakes
Keywords
Cakes
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