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1. Adjust a rack one third up from the bottom of the oven, and preheat the oven to 350oF.
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2. Prepare a 9-inch (10-cup capacity) bundt, kugelhopf, or tube pan by generously spreading butter to take care to cover all indentations. Dust it all over with flour, invert the pan and shake out excess flour, and set the pan aside.
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3. Sift together the flour and baking soda and set aside.
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4. Cut the candied ginger into 1/4 inch pieces and set aside
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5. In a large bowl of an electric mixer, beat the butter until it is soft. Gradually beat in the grated fresh ginger, and 1 1/2 cups of the sugar (reserve the remaining 1/2 cup). Then beat in the egg yolks
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6. On low speed, gradually add the sifted dry ingredients in two additions alternating with the sour cream in one addition. Remove the bowl from the mixer.
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7. Stir in half of the diced candied ginger. (Reserve the remaining diced candied ginger.) Set aside.
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8. In a small bowl of the electric mixer (with clean beaters) beat the egg whites until they hold a soft shape. Reduce the speed to moderate and gradually add the remaining 1/2 cup of sugar. Then increase the speed again and beat only until the whites hold a peak when the beaters are withdrawn.
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9. In three additions, fold the whites into the batter; with the first two additions, fold only partially-do not be too thorough-and with the last addition, do not fold more than necessary to incorporate the whites.
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10. Turn into the prepared pan and smooth the top. Sprinkle the reserved candied ginger on top.
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11. Bake for about 1 hour, or until a cake tester gently inserted into the cake comes out clean.
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12. Let the cake cool in the pan for 10 to 15 minutes. (The cake will sink about one inch as it cools.) then cover the pan with a cake plate and, hold the pan and the plate firmly together, turn them over and remove the pan and let the cake cool on a rack.
