Ginger Mini Cakes Recipe

Name: Ginger Mini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cake flour; 1 tablespoon ground ginger; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 eggs, at room temperature; 1 1/2 cups granulated sugar; 3/4 cup milk; 2 tablespoons unsalted butter; 2 teaspoons vanilla extract; 1 1/2 cups heavy cream; 1/4 cup confectioners' sugar; 1 cup seedless blackberry jam; Candied ginger, optional

Servings: persons

1 1/2 cups cake flour
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, at room temperature
1 1/2 cups granulated sugar
3/4 cup milk
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 cup seedless blackberry jam
Candied ginger, optional

1
Preheat oven to 350u00b0F. Lightly grease a 13-by-9-inch cake pan; line with parchment paper. Whisk flour, ginger, baking soda and salt in a bowl; set aside.
2
Using an electric mixer, beat eggs and sugar at medium speed until pale and thick, about 5 minutes.
3
Heat milk in microwave until hot. Stir in butter. While mixing at low speed, drizzle hot milk into egg mixture; mix until smooth. Stir in vanilla. Sift a third of flour mixture into egg mixture; stir to blend. Repeat twice with remaining flour.
4
Scrape batter into pan; bake until a cake tester comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes, then turn out onto a rack; let cool completely. Remove parchment paper.
5
Whip heavy cream and confectioners' sugar. Cut cake into 12 portions. Spread jam and then whipped cream on each piece. Sprinkle with candied ginger, if desired

1006

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups cake flour, 1 tablespoon ground ginger, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Ginger Mini Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Mini Cakes

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