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1
Preheat the oven to 350.
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2
Butter and flour a 9-inch cake pan.
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3
Combine the egg yolks and 3/4 cup of sugar in a mixing bowl, and whisk until thick and light in color.
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4
Stir in the vanilla.
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5
Beat the egg whites and salt with an electric mixer until they form soft peaks.
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6
Add the remaining 2 tablespoons sugar, and beat until glossy, 15 to 20 seconds more.
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7
Incorporate 1/3 of the whites into the egg mixture.
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8
Combine the flour and the ginger, mix well.
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9
Then sift 1/4 cup of flour mixture over the egg mixture, and gently fold it in with a spatula.
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10
Repeat, folding in whites and flour mixture until the last of the batch of flour is nearly incorporated.
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11
Then fold in the melted butter.
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12
Pout the batter into the prepared pan, and bake just until the cake begins to pull away from the sides of the pan, about 30 minutes.
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13
Cool 10 minutes in the pan and remove from the pan.
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14
Whip the sugar and cream until soft peaks form.
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15
Remove the cake from the pan, and place on a pretty plate.
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16
Using a pastry brush, moisten the cake with the ginger syrup.
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17
Fold the finely chopped ginger into the whipped cream, and ice the cake with the cream.
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18
Decorate with candied ginger and mint.
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19
Dust with powdered sugar.
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20
Ginger syrup: Combine all ingredients in a saucepan and simmer for 15 minutes.
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21
Cool and use the syrup to moisten cakes, sweeten tea, or over your ice cream.
