GINGER WHITE ANNIVERSARY CAKE
Ginger White Cake
½ tablespoon white vinegar + enough milk to equal ½ cup
3 large egg whites, room temperature
1 teaspoon vanilla extract
1 cup + 2 tablespoons cake flour
¾ cup + 2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon table salt
½ teaspoon ground ginger
6 tablespoons unsalted butter, in 6 pieces, softened
Garam Masala Ganache Filling
2 ounces bittersweet chocolate (or 13 Hershey’s Kisses Special Dark),
¼ cup heavy cream
¼ teaspoon garam masala
Rose Tea Whipped Icing For the rose tea
½ cup filtered water
1 tablespoon dried organic rose petals
½ box (½ cup + 2 tablespoons) Wilton Whipped Icing Mix
rose petals, gold-dusted dragees (see Note
below), toasted fennel seed
A. Prepare rose tea: Place rose petals in a coffee filter and tie closed. Bring water to boil. Steep rose petal bundle for 30 minutes.
Remove and discard bundle. Measure ½ cup, adding more water as needed. Chill rose tea to ice cold.
B. For the cake: Adjust oven rack to middle position. Preheat oven to 350 degrees. Grease and flour one 9-inch cake pan. Mix vinegar and milk together in a large liquid measuring cup and let sit 5 minutes. Mix in egg whites and vanilla. Whisk together flour, sugar, baking powder, salt and ginger in the bowl of an electric mixer.
On low speed, add butter 1 piece at a time, blending until pea-sized.
Pour in half of milk mixture. Increase speed to medium-high. Beat 1 minute until light and fluffy. Dribble in the rest of the milk mixture while beating just until mixed, 30 seconds. Scrape down sides of bowl. Mix 5 seconds more. Pour batter into prepared pan. Bake until toothpick comes out clean, 20 to 25 minutes. Cool cake in pan 10 minutes.
Cool completely on wire rack for 1 hour.
C. For the filling: In a microwave-safe medium bowl, microwave the chocolate and cream at high power for 30 seconds. Stir garam masala into mixture; continue stirring until smooth.
Refrigerate 30 minutes.
D. For the icing: Place ½ cup rose tea in mixer bowl. Add icing mix. On low, mix 1 minute. Scrape down sides. Continue mixing, at medium speed, for 5 minutes until stiff peaks.
E. Assemble cake: Divide cake horizontally into 2 layers. Place bottom layer on serving plate or stand.
Smooth on ganache filling.
Top with other cake layer. Ice top and sides.
Decorate and garnish as desired, shortly before serving. Note: For the gold-dusted dragees: In a small bowl, mix white dragees, edible gold dust and a few drops of vanilla until the dragees are evenly coated. Let dry.
Inspiration: Garam Masala-Chocolate Gingerbread recipe by Aarti Sequeira on Food Network at http://www.foodnetwork.com/recipes/aarti-sequeira/garam-masala-chocolate-gingerbread-recipe/index.html
Cake component adapted from http://www.cookscountry.com/
Lane Cake recipe