Monday, August 20, 2012
Ginger-cornmeal pound cake
Bonus points: I used up all the rest of the crystallized ginger and a large scoop of cornmeal.
Extra bonus points: This is a very delicious cake.
2 sticks unsalted butter, soft
1 cup all-purpose flour
1 cup cornmeal
1 1/2 teaspoons baking powder
pinch of salt
1 cup sugar
5 eggs, separated
2-4 tablespoons crystallized ginger (or 1 teaspoon vanilla, if not using ginger)
Combine the flour, cornmeal, baking powder and salt and set aside. Beat the two sticks of butter until they're smooth. Add 3/4 cup sugar and mix til well blended. Add the egg yolks one at a time; add the ginger (or vanilla) and blend well.
Mix in the dry ingredients by hand until just smooth; do not overmix or beat. In a separate bowl, beat the egg whites until soft peaks form, with the 1/4 cup sugar. Fold gently but thoroughly into the batter (the base batter is very thick).
Turn into a greased 9x5 loaf pan and bake at 325 until a toothpick comes out clean, 1 hour and 15 minutes or so. Let rest in the pan for 5 minutes before inverting. Cool before slicing.