Meikos Ginger Flavored Sweet Wine Cake Recipe

Meikos Ginger Flavored Sweet Wine Cake picture

Summary

Difficulty LevelEasyHealth IndexAverage
MethodDish
VegetarianMain Ingredient

Ingredients

 Sugar1 Cup (16 tbs)
 Honey1⁄4 Cup (4 tbs)
 Mirin3 Tablespoon (Also Called Japanese Sweet Rice Wine)
 Ginger juice1 Tablespoon (Fresh)
 Fresh lemon juice1 Tablespoon
 Salt1⁄4 Teaspoon
 Eggs7 Large, separated (Or 6 Jumbo Sized Ones)
 Sifted cake flour1 Cup (16 tbs)
 Cream of tartar1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2046 Calories from Fat 322

% Daily Value*

Total Fat 36 g55.2%

Saturated Fat 11 g55%

Trans Fat 0 g

Cholesterol 1480.3 mg

Sodium 1375.4 mg57.3%

Total Carbohydrates 387 g129.1%

Dietary Fiber 2.6 g10.5%

Sugars 277 g

Protein 55 g109.7%

Vitamin A 34.2% Vitamin C 12.1%

Calcium 21.1% Iron 88.5%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 325F (165C).
Line a 10-inch-square deep-sided pan with parchment or waxed paper.
Lightly grease bottom of paper; do not grease sides.
Reserve 1 tablespoon of sugar.
In a medium-size bowl, whisk remaining sugar, honey, wine, ginger and lemon juice and salt into egg yolks.
Place bowl in a large pan of hot water.
Stir constantly 1 minute or until warm.
With an electric mixer, beat 8 to 10 minutes on medium-high speed until tripled in size.
Gently fold in sifted flour.
Wash beaters carefully to remove all traces of egg yolk.
In a large greasefree bowl, beat egg whites with an electric mixer on low speed 1 minute; gradually increase speed to medium-high.
When egg whites are foamy, sprinkle in reserved sugar and cream of tartar.
Continue beating until stiff and glossy but not dry.
With a large spatula, spoon 1/3 of egg whites on top of egg batter.
Cut down into middle of mixture.
Bring spatula up along side of bowl, folding batter over.
Give bowl a quarter turn.
Fold in 1/2 of remaining egg whites.
Fold in remaining egg whites in same way just until blended.
Pour batter into prepared pan.
Tap lightly on counter 1 to 2 times.
Bake in preheated oven on middle rack 25 minutes or until golden-brown.
Cake sides will pull away slightly and top will feel spongy when pressed with finger.
Cool 20 minutes.
Run a small knife between edge of cake and pan.
Invert on a slightly damp kitchen towel and remove pan.
Pull off paper; cool completely.
Cut in small square or rectangular pieces.
Or wrap cake airtight and store at room temperature or refrigerate.
Cake is delicious served at once yet improves with age.
Quantcast