Ginger Souffle Cake Recipes

TRIPLE GINGER SOUFFLE

Steps:

• Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. Butter the souffle dish. Grease the bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar.
• In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, cream and ground ginger. Cook, whisking constantly, until thick and smooth, about 2 minutes. Pour the milk mixture into a large bowl. Stir in the remaining 1/2 cup of sugar. Add the egg yolks, one at a time, whisking well after each addition. Stir in the crystalized and fresh ginger.
• In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes. Using a large spatula, fold the egg white mixture into the milk mixture. Pour the batter into the prepared dish. Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.
• Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately.

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.

CHILLED GINGER SOUFFLé

Steps:

• 1. Soak gelatin in lemon juice for about 5 minutes.
• 2. Chill a 2-quart soufflé dish or dessert bowl.
• 3. In the top of a double boiler, combine the milk, egg yolks, sugar, and salt (if desired); with a rotary beater, blend them until mixed thoroughly. Over boiling water, cook the mixture, stirring constantly, until it thickens and coats a metal spoon. Remove the utensil from the heat.
• 4. Add the gelatin, ginger marmalade, and vanilla, stirring to blend the mixture well. Transfer it to a mixing bowl and chill it until it just begins to set (perhaps an hour--watch closely. If you wait too long, it will coagulate into lumps and be ruined).
• 5. With a rotary beater, briefly whip the mixture to assure its smoothness. Fold in the whipped cream. Beat in one-fifth of the egg white; fold in the remainder. Using a rubber spatula, transfer the mixture to a prepared dish and chill it for at least 6 hours, or until it is thoroughly set.
• Note: this does have raw egg whites in it, so be careful about serving it while still chilled. You don't want to leave it out on a hot summer's day or you could run the risk of food-borne illness.

FRESH GINGER CAKE

Steps:

• Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
• In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
• In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
• Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
• Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.

GINGERBREAD SOUFFLéS

Steps:

• Heat oven to 350°F. Butter 10 (7-oz) ramekins; sprinkle with sugar to coat and shake out excess. Place ramekins on large cookie sheet.
• In 2-quart saucepan, stir together milk, 1/2 cup sugar, the flour and salt with whisk until smooth. Heat to boiling over medium heat, stirring constantly. Pour mixture into large bowl; stir in molasses, 2 tablespoons butter, the pumpkin pie spice, ginger and vanilla. Cool 15 minutes. Beat in egg yolks with whisk.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Fold egg white mixture, one-third at a time, into milk mixture until well blended. Spoon batter into ramekins, leaving 3/4-inch space at top of each.
• Bake 25 minutes or until puffed and set. Serve immediately. Garnish with whipped cream.

GINGER-PUMPKIN SOUFFLé

Steps:

• Preheat oven to 375°F. Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside.
• In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside.
• Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque. With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a "moat." Place ramekins in large baking pan. Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.