Brown Sugar–Ginger Cream Cake
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 cup heavy cream
- 1 1/2 teaspoons ground ginger
- 1/8 teaspoon freshly ground pepper
- 3/4 cup cake flour
- 2 eggs, at room temperature
Preparation Butter and flour a loaf pan or an 8-inch springform pan. If using a loaf pan, line the bottom and ends with parchment paper. Preheat the oven to 350°F. Combine the flours, baking powder, and salt in a large bowl and whisk them together. Make a well in the middle. Using the whisk attachment of an electric mixer, beat the eggs until foamy, then add the cream, sugar, and flavorings. Beat until you have what looks like soft whipped cream. (If using maple sugar, the cream may not thicken, but the cake will still work.) Pour the mixture into the center of the flour mixture and whisk together just until well combined and free of lumps. Scrape the batter into the pan and even it out. Bake until a cake tester comes out clean, 50 to 60 minutes. Let cool for 15 minutes, then remove the rim or turn the cake out of the pan and remove the paper. Cool before slicing. Per serving: 210.0 calories, 50.0 calories from fat, 6.0g total fat, 3.5g saturated fat, 25.0mg cholesterol, 85.0mg sodium, 37.0g total carbs, 1.0g dietary fiber, 15.0g sugars, 3.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Seasonal Fruit Desserts by Deborah Madison. Copyright © 2010 by Deborah Madison. Published by Broadway Books. All Rights Reserved. Deborah Madison's Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP's Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can't Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.
Preparation Butter and flour a loaf pan or an 8-inch springform pan. If using a loaf pan, line the bottom and ends with parchment paper. Preheat the oven to 350°F. Combine the flours, baking powder, and salt in a large bowl and whisk them together. Make a well in the middle. Using the whisk attachment of an electric mixer, beat the eggs until foamy, then add the cream, sugar, and flavorings. Beat until you have what looks like soft whipped cream. (If using maple sugar, the cream may not thicken, but the cake will still work.) Pour the mixture into the center of the flour mixture and whisk together just until well combined and free of lumps. Scrape the batter into the pan and even it out. Bake until a cake tester comes out clean, 50 to 60 minutes. Let cool for 15 minutes, then remove the rim or turn the cake out of the pan and remove the paper. Cool before slicing. Per serving: 210.0 calories, 50.0 calories from fat, 6.0g total fat, 3.5g saturated fat, 25.0mg cholesterol, 85.0mg sodium, 37.0g total carbs, 1.0g dietary fiber, 15.0g sugars, 3.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Seasonal Fruit Desserts by Deborah Madison. Copyright © 2010 by Deborah Madison. Published by Broadway Books. All Rights Reserved. Deborah Madison's Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP's Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can't Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.
