Ingredients Jump to Instructions ↓

  1. 2 piece(s) (4-inch) fresh ginger , peeled and grated

  2. 2 tablespoon(s) unsalted butter , softened

  3. 4 cup(s) all-purpose flour

  4. 1 tablespoon(s) baking soda

  5. 2 teaspoon(s) kosher salt

  6. 1 teaspoon(s) ground cinnamon

  7. 1 teaspoon(s) black pepper

  8. 1 2/3 cup(s) Steen's 100% pure cane syrup

  9. 1 2/3 cup(s) vegetable oil , or peanut oil

  10. 1 1/4 cup(s) light brown sugar

  11. 3 large eggs

  12. 2 teaspoon(s) hot sauce , such as Crystal

  13. 4 large egg whites , at room temperature

  14. 1 teaspoon(s) kosher salt

  15. 1 cup(s) sugar

  16. 1/2 cup(s) light corn syrup

Instructions Jump to Ingredients ↑

  1. To make cake: Combine ginger and 1 1/3 cups water in a small saucepan. Bring to a boil over medium-high heat; remove from heat and let stand 5 minutes. Set a fine-mesh sieve over a bowl and strain ginger through sieve, pressing with a spoon; discard pulp and let ginger water cool.

  2. Preheat oven to 350 degrees. Grease a 10-inch Bundt pan (without nonstick lining) with butter. Dust pan with 3 tablespoons flour, tapping out excess.

  3. Whisk together 3 3/4 cups flour, baking soda, salt, cinnamon, and pepper in bowl.

  4. Combine 1 1/3 cups cane syrup, oil, brown sugar, and ginger water in the bowl of a standing mixer; whisk with a handheld whisk until blended. Whisk in eggs, one at a time. Add hot sauce and flour mixture; attach bowl to a mixer with paddle attachment; beat on low speed until batter is smooth, about 1 1/2 minutes, scraping bowl with a rubber spatula. Pour batter into prepared pan.

  5. Bake 50 to 55 minutes, or until a toothpick inserted in center of cake comes out clean. Let cake cool on wire rack 10 minutes; then unmold cake onto rack. With a thin wooden skewer, poke holes in top of cake about 1 inch apart. Brush cake with 1/3 cup cane syrup. Let cool.

  6. To make meringue: In a stand mixer with whisk attachment, beat egg whites, salt, and 1/4 cup sugar on medium-high speed until soft peaks form.

  7. Combine remaining 3/4 cup sugar and 1/3 cup water in small saucepan. Bring to a boil over medium-high heat, swirling pan occasionally to dissolve sugar. Cook until syrup is dark amber, about 10 minutes. Stir in corn syrup; mixture will bubble vigorously. Cook, without stirring, until syrup is 240 degrees on a digital thermometer.

  8. With mixer on low speed, pour syrup into egg white mixture; don't let syrup touch whisk. Increase speed to high and beat until meringue is thick enough to spread, about 2 minutes. While meringue is still warm, spread over cake with a large spatula, making peaks and swirls. With a crème brûlée torch, brown meringue. Serve at room temperature.


Send feedback