Fresh ginger cake with golden ginger whipped cream
8 ozbutter, chopped
1/2 cbrown sugar, firmly packed
2/3 clyle's golden syrup
2 ozpiece of fresh ginger, finely grated – from an approximately 4 1/4 inches long, 60 g, 2 ounces size
2 ca p baking flour
2 tspbaking powder
1/2 tspeach baking soda, and salt
2 largeeggs, beaten lightly
3/4 cheavy cream or thickened cream
GOLDEN GINGER CREAM
10 ozheavy whipping cream
1 pkgwhip-it, or other whipped cream stabilizer
2 Tbsplyle's golden syrup
2 tspground ginger
How to Make Fresh ginger cake with golden ginger whipped cream
- Preheat oven to 350°.
Grease deep 8 inch round baking pan or a 9 inch regular round baking pan.
- Melt butter in medium sauce pan; add sugar, syrup, and ginger. Stir over low heat until sugar dissolves.
- Whisk in combined sifted flour, soda, and salt, then eggs and cream.
Pour mixture into pan; bake about 50 minutes.
Stand cake 10 minutes; turn, topside up, onto wire rack to cool.
- Golden Ginger Cream
Beat whipping cream until just before soft peaks begin to form.
Slowly pour the golden syrup, and sprinkle in ground ginger.
Beat until whipped cream is finished, when soft to moderate peaks have formed. Keep refrigerated until ready to serve
Serve with cake.