Ginger Cake with Tangerine Curd and Green Tea Icing

March 2020 View more

Yield: 12 servings


4 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar, divided
3/4 cup sifted cake flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup milk
2 egg yolks (reserve remaining 2 yolks for curd and whites for icing)
3 tablespoons grated fresh ginger

  1. Preheat oven to 325 degrees.
  2. Prepare two 6-inch round pans with parchment paper. Do not spray the pans.
  3. In large bowl, whip egg whites with electric mixer on high speed until foamy. Add cream of tartar and ¼ cup sugar, 1 tablespoon at a time, and continue whipping until glossy and whites hold stiff peaks.
  4. In large bowl, sift together flour, remaining ¼ cup sugar, baking powder, ground ginger and salt.
  5. In small bowl, whisk together milk, egg yolks, and ginger. Stir into flour mixture until just combined. Fold 1⁄3 of beaten egg whites into yolk mixture to loosen, then fold in remaining egg whites until no streaks remain. Divide evenly into prepared pans.
  6. Bake 23 to 27 minutes, or until toothpick inserted in center
    comes out clean. Cool 10 minutes on cooling rack; remove from pan
    and cool completely.

Tangerine Curd

2⁄3 cup tangerine juice (from 4 small tangerines)
3 tablespoons cornstarch
1/2 cup granulated sugar
pinch of salt
4 egg yolks (reserve whites for icing)
6 tablespoons butter, cut into tablespoons
1 tablespoon tangerine zest

  1. In medium saucepan, whisk together juice and cornstarch until completely dissolved. Whisk in sugar and salt. Cook over medium heat until steaming. While whisking, slowly pour half of hot liquid into egg yolks to warm them gently. Reduce heat to medium low and pour back into saucepan. Continue cooking, stirring constantly, until mixture thickens and just boils.
  2. Remove from heat and pass through a fine mesh strainer. Add butter and tangerine zest; stir until butter melts and is completely incorporated. Cover with plastic wrap and refrigerate until completely cool.

Green Tea Icing

3 egg whites
3/4 cup granulated sugar
1 tablespoon matcha powder
pinch of salt
1 cup (2 sticks) butter, softened and cut into tablespoons

  1. In double boiler, combine egg whites, sugar, matcha powder, and salt. Whisk constantly until mixture reaches 150 degrees. Transfer to large bowl; whip at high speed with electric mixer until mixture cools. Switch to paddle attachment; beat at medium speed while slowly adding butter.
  2. To assemble cake, cut each cake layer in half horizontally. Place the bottom cake layer, cut side up, on cake board. Pipe a dam of icing about ¼ inch from outside edge of cake. Fill with tangerine curd. Place next cake layer on top. Gently press into place and repeat. Refrigerate at least 4 hours to set cake. Ice top and sides of cake. Refrigerate until ready to serve.

Recipe & Photo Courtesy Wilton Industries