This recipe is best with
Recipe Ingredient
- (A):
- 225g butter
- 175g brown sugar
- (B) Mix together:
- 2 tsp instant coffee powder
- 1 tsp coffee essence
- 1 tsp vanilla essence
- 1 tsp rum essence, or 1 tbsp rum liqueur
- 1 tbsp fresh ginger juice
- 8 egg yolks
- (C) Sift:
- 225g flour
- 2 tsp baking powder
- 1 tsp ginger powder
- 1 tsp salt
- (D) Meringue (beat till stiff):
- 3 egg whites
- pinch of salt
- 2 tbsp sugar
- 100g crystallised ginger, chopped and tossed in a little flour
Instructions
- Cream (A) till light and fluffy. Mix in (B)gradually. Beat in egg yolks, two at time.
- Fold in (Cc) in small batches. Add meringue and combine well. Add tossed ginger pieces and mix well.
- Grease and line a 21cm square cake tin. Pour batter into prepared tin. Bake cake in a preheated oven at 170°C for 20 minutes, then 160°C for 30 to 40 minutes or until cake is cooked through when tested with a skewer.
- Leave the cake in the tin for five to 10m inutes, then remove it from the mould and place it on a wire rack to cool.
