Name: Fresh Ginger Cake
Yield: Makes 8 to 10 servings
Ingredients: 1½ cups (150 grams) sifted cake flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 large egg, room temperature; ¼ cup light molasses; 4 ounces (1 stick) unsalted butter, room temperature; ½ cup (4 ounces) water; ¼ cup dark corn syrup; ½ cup (100 grams) light brown sugar, packed; 2 teaspoons lemon zest (1 lemon); 2 teaspoons grated fresh ginger; ¼ cup (25 grams) unsifted powdered sugar

Preparation info

Makes
8 to 10
servings

Difficulty
Easy

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

Once you make this cake, you’ll agree that there is no substitute for fresh ginger. It is adapted from a recipe by Sylvia Vaughn Thompson. Enjoy it plain, sprinkled with powdered sugar.

Ingredients

1½ cups (150 grams) sifted cake flour
1 teaspoon baking soda

Method

Baking Preparations

Position rack in lower third of oven; preheat oven to 350 degrees.

Using a paper towel, generously grease the bottom and sides of the ring mold with solid shortening. Dust generously with all-purpose flour, tilt to cover and tap out excess.