Meikos Ginger Flavored Sweet Wine Cake
|Sugar||1 Cup (16 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Mirin||3 Tablespoon (Also Called Japanese Sweet Rice Wine)|
|Ginger juice||1 Tablespoon (Fresh)|
|Fresh lemon juice||1 Tablespoon|
|Eggs||7 Large, separated (Or 6 Jumbo Sized Ones)|
|Sifted cake flour||1 Cup (16 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
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.