Meikos Ginger Flavored Sweet Wine Cake Recipe

Meikos Ginger Flavored Sweet Wine Cake picture


Difficulty LevelEasyHealth IndexAverage
VegetarianMain Ingredient


 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


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.