Brown Sugar–Ginger Cream Cake

Name: Brown Sugar–Ginger Cream Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 177 milliliters cake flour; 237 milliliters maple sugar, dark muscovado, or organic dark brown sugar; 2 eggs, at room temperature; 177 milliliters all-purpose flour; 2 teaspoons ground ginger; 237 milliliters heavy cream; 0 teaspoons freshly ground pepper; 0 teaspoons salt; 1 teaspoon vanilla extract

This recipe makes 8 servings with 311 calories, 5g of protein, and 12g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up ground ginger, eggs, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Springform Pan

Loaf Pan

Oven

Combine the flours, baking powder, and salt in a large bowl and whisk them together. Make a well in the middle.

Ingredients you will need

Baking Powder

Salt

Equipment you will use

Whisk

Bowl

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.)

Ingredients you will need

Whipped Cream

Maple Sugar

Cream

Sugar

Egg

Equipment you will use

Hand Mixer

Whisk

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.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Frying Pan