GINGER SOUFFLE CAKE
Steps:
- Whisk the flour, baking powder, ginger, cinnamon, cloves, allspice and salt in a bowl until well blended. Set aside. Use some of the butter to grease six 8-ounce souffle dishes or charlotte molds. Preheat oven to 325 degrees.
- Beat remaining butter with brown sugar until well-blended. Beat in whole eggs, one at a time. Beating at low speed, add the flour mixture alternately with the buttermilk. Stir in molasses and 2 teaspoons vanilla.
- In a clean bowl, beat the egg whites until softly peaked. Beat in 1/4 cup of the sugar and continue beating until the mixture holds peaks but is not stiff. Fold the egg white mixture into the batter. Pour the mixture into the souffle dishes. Place in the oven and bake 45 to 50 minutes, until firm to the touch on top and a cake tester inserted in the center comes out clean. Remove from the oven and allow to cool almost to room temperature.
- While the souffles are baking, beat the remaining sugar with the egg yolks until thick and light. In a heavy saucepan, scald the milk and, whisking constantly, slowly pour about half into the egg yolk mixture. Then stir the egg yolk mixture into the hot milk remaining in the saucepan. Place over medium-low heat and cook, stirring with a wooden spoon, until the custard has thickened enough to coat the spoon and steam begins to rise from it. Remove from heat, stir in the remaining teaspoon of vanilla, strain into a bowl, cover and refrigerate.
- Unmold the souffles by running a knife around the edges and inverting each onto a dessert plate. Spoon some of the custard around each portion and serve.
Nutrition Facts : @context http, Calories 710, UnsaturatedFat 12 grams, Carbohydrate 87 grams, Fat 37 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 22 grams, Sodium 296 milligrams, Sugar 66 grams, TransFat 1 gram
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Md chada. Lie.
[email protected]This cake was a disappointment. It was dry and bland, and the ginger flavor was barely noticeable. I would not recommend this recipe.
Son of Mwaniki
[email protected]This is my new favorite ginger cake recipe! It's so easy to make and always turns out perfectly. The cake is moist and fluffy, with a delicious ginger flavor. I love serving it with a dollop of whipped cream or ice cream.
Savanna Bell
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
kiran nepali
[email protected]I followed the recipe exactly and the cake turned out perfectly! It was light and fluffy, with a delicious ginger flavor. I would highly recommend this recipe to anyone who loves ginger cakes.
Sanat Pokhrel
[email protected]This cake was delicious! I loved the combination of ginger and lemon flavors. It was also very easy to make. I will definitely be making it again.
Marian Stan
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I think I would try a different recipe next time.
Mido Amir
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The cake turned out perfectly and was a big hit with my family. The ginger flavor was subtle but still noticeable, and the cake was moist and fluffy.
Abdulrahman Cricketer
[email protected]This cake is a must-try for ginger lovers! The flavor is intense and delicious, and the texture is light and airy. I would recommend serving it with a dollop of whipped cream or ice cream.
Jim Counts
[email protected]I made this cake for a dinner party and it was a huge success! Everyone loved the unique flavor and texture. It was surprisingly easy to make, and I will definitely be making it again.
Taehuri Terongomau
[email protected]This ginger souffle cake was a delightful treat! The texture was light and fluffy, with a perfect balance of sweetness and spice. The ginger flavor was prominent but not overpowering, and the cake had a lovely golden crust. I served it with fresh ber