How to make ginger brown sugar cake

Turmeric powder

Also known as tulip powder. It is the main ingredient of yellow curry and is known as "Indian saffron". It has a special aroma and is mainly used to color food. In the book, its bright yellow color is used to mix with steamed rice to add color.

Turmeric powder is also called turmeric root powder. It has a special smell, which smells like orange peel and pepper. It also has a special golden color and can be used as a dye for clothes. Turmeric powder is one of the important spices used in curry. The attractive color of curry is due to turmeric powder. In Southeast Asian cuisine, turmeric powder is most often used in vegetable and bean dishes. The bright color can stimulate appetite.

Material

Egg yolk batter: 40g egg yolk, 40g brown sugar, 40g salad oil, 40g water, 80g low-gluten flour, 5g ginger powder, meringue: 160g egg white, 30g brown sugar

How to make ginger brown sugar cake

Egg yolk batter

1. Put the egg yolks into a bowl and add the brown sugar three times, stirring continuously until the brown sugar particles are no longer visible. (Picture 1)

2. Pour in salad oil and mix thoroughly. (Picture 2)

3. Add water and mix well. (Picture 3)

4. Sift in the flour mixed with ginger powder and stir quickly with a whisk until the powder disappears and there are no particles. Set aside (Picture 4)

Meringue

1. Put the egg whites in a water-free and oil-free bowl, add brown sugar, and beat until the egg whites are wet and foamy. When you lift the whisk, the tip of the egg whites droops slightly.

2. Take some meringue and mix it with the egg yolk paste. After the mixture is evenly mixed, pour it back into the meringue bowl and mix until the egg white is no longer visible. (Picture 5)

3. Pour into the mold and shake out the air. (Figure 6)

4. Preheat the oven to 170 degrees. Put the cake in the oven for 40 minutes. Tap the surface of the cake and it is ready to be taken out of the oven. Turn it upside down after taking it out of the oven.

Tips

1. The ginger powder is not enough, so it doesn't taste spicy. If you like ginger, you can add more ginger powder.

2. The egg yolks and egg whites in the recipe are expressed in grams. I weighed them and found that there were about four egg whites and three egg yolks.

3. Ginger is spicy and slightly warm in nature. It enters the spleen, stomach, and lung meridians. Don’t underestimate it, but it has a lot of functions! I have a very cold constitution. I often eat some ginger recently and feel much better. I have never had stomachache caused by coldness again. So, ladies with cold constitutions should also eat more ginger~