Spring Ginger Simmered in Honey Pound Cake

Name: Spring Ginger Simmered in Honey Pound Cake
Cuisine: American
Ingredients: 2 Egg; 100 grams Granulated sugar; 100 grams Unsalted butter (cultured butter is best) or heavy cream; 100 grams Cake flour (or 50 g of flour + 50 g of rice flour); 70 grams (to taste) Spring Ginger Simmered in Honey; 8 grams (to taste) White and black sesame

cookpad.japan @cookpad_jp

This is based on a similar recipe a friend shared with me.

If you have cultured butter, please try using it! It tastes different After adding the butter, mix it well so that it will not stick to the bottom! Please finish the cake within 4~5 days or store it in the freezer. Recipe by John Lee Cooker

This is based on a similar recipe a friend shared with me.

cookpad.japan @cookpad_jp

This is based on a similar recipe a friend shared with me.

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Ingredients

2Egg
100 gramsGranulated sugar
100 gramsUnsalted butter (cultured butter is best) or heavy cream
100 gramsCake flour (or 50 g of flour + 50 g of rice flour)
70 grams(to taste) Spring Ginger Simmered in Honey
8 grams(to taste) White and black sesame

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Steps

1

Slice about 10 g of ginger for topping, and then chop up the rest roughly. Do not add syrup.
2

Put the butter in a small container and melt it. If you can, keep it at about 40~50℃. Please refer to Step 17.
3

If you are using heavy cream, do the same thing and keep it warm with by placing the container in hot water.
4

Line the pan with paper. Make sure the paper sticks out of the pan by about 1 cm. Preheat the oven to 180℃
5

In a large bowl, add the egg and granulated sugar, warm it over a water bath at about 60~70℃, and dissolve the sugar while mixing with a hand mixer.
6

Once the sugar has dissolved (and the egg is at about 40℃), remove the mixture from the water bath and whisk it at high speed for about 5~6 minutes until it leaves an indent if you stick your finger into it.
7

Once it has thickened, turn to low speed for about a minute until the batter is smooth.
8

At this point, add all the butter or heavy cream and mix it well with the hand mixer.
9

Using a spatula, mix the batter well by scraping the bowl it from the bottom.
10

Sift the cake flour and add it to the batter. Mix it by folding from the bottom about 20 times until you cannot see any powder.
11

Add the chopped ginger and mix it quickly by hand for about 10 strokes until there are no clumps and the batter is smooth.
12

Pour the batter into the prepared pan. Tap the pan against the counter in order to remove any large air bubbles. Decorate the top with ginger and sesame.
13

Bake for about 35 minutes at 180℃. Poke it with a bamboo skewer. If nothing sticks to it, you are done.
14

Remove it from the pan and rest it on a rack till it is completely cool. Once cooled, wrap it in cling or plastic film and store it in the fridge.
15

It is good to eat after one day! My recommendation is to eat it after two days. The flavor deepens over time.
16

It tastes good at room temperature too, but I like it chilled.
17

You can use the water bath from Step 5 to keep the butter warm!
18

As for the oven temperature and such, please adjust it based on your equipment.
19

If you use flour + rice flour, and add half of the sesame into the batter, you get a delicious, moist cake!
20

A friend flipped the cake upside down, and added a lemon glaze and gold dust! Luxurious.
21

If you use heavy cream instead of butter, you get a plump and most cake! The steps and measurements are the same! Take your pick.
22

By the way, the heavy cream I used is animal based with 1/3 the calories.