Ginger Souffle Cake Recipes

GINGERBREAD SOUFFLéS

Steps:

• Heat oven to 350°F. Butter 10 (7-oz) ramekins; sprinkle with sugar to coat and shake out excess. Place ramekins on large cookie sheet.
• In 2-quart saucepan, stir together milk, 1/2 cup sugar, the flour and salt with whisk until smooth. Heat to boiling over medium heat, stirring constantly. Pour mixture into large bowl; stir in molasses, 2 tablespoons butter, the pumpkin pie spice, ginger and vanilla. Cool 15 minutes. Beat in egg yolks with whisk.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Fold egg white mixture, one-third at a time, into milk mixture until well blended. Spoon batter into ramekins, leaving 3/4-inch space at top of each.
• Bake 25 minutes or until puffed and set. Serve immediately. Garnish with whipped cream.

GINGERBREAD SOUFFLES

Steps:

• Let egg whites stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups and lightly sprinkle with sugar; set aside., Preheat oven to 375°. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Stir in the brown sugar, crystallized ginger and spices until blended; allow to cool slightly., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into ginger mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dishes., Bake until top is puffed and center appears set, 20-24 minutes. Serve immediately.

CHOCOLATE GINGERBREAD CAKE

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan, then dust it with flour, tapping out any excess.Sift or whisk the flour, salt, ginger, cinnamon, allspice, mustard, pepper, and baking soda together in a large bowl and set aside.In the bowl of a standing mixer, cream the butter until light and fluffy.Add the brown sugar to the bowl of the mixer, and continue to mix on medium-high speed.
• To the butter and sugar, add the eggs, one at a time, mixing between each addition. Add the molasses and melted chocolate to the mixing bowl, mixing well to incorporate.To the mix, alternate adding the wet (espresso) and dry (flour) until everything has been incorporated.
• Pour the cake batter into the prepared pan, and bake for 40 minutes.
• While the cake is baking, prepare the icing. In a small, heavy-bottomed saucepan set over very low heat, melt the chocolate and cream together. Remove from the heat and set aside to cool slightly.
• Remove the cake from the oven, and set aside to cool for 10 minutes. Unmold the cake from the pan, invert it onto a wide platter, and spread the icing across the top, letting the chocolate drip down the sides. Cut into pieces and serve to your guests.

CHILLED GINGER SOUFFLé

Steps:

• 1. Soak gelatin in lemon juice for about 5 minutes.
• 2. Chill a 2-quart soufflé dish or dessert bowl.
• 3. In the top of a double boiler, combine the milk, egg yolks, sugar, and salt (if desired); with a rotary beater, blend them until mixed thoroughly. Over boiling water, cook the mixture, stirring constantly, until it thickens and coats a metal spoon. Remove the utensil from the heat.
• 4. Add the gelatin, ginger marmalade, and vanilla, stirring to blend the mixture well. Transfer it to a mixing bowl and chill it until it just begins to set (perhaps an hour--watch closely. If you wait too long, it will coagulate into lumps and be ruined).
• 5. With a rotary beater, briefly whip the mixture to assure its smoothness. Fold in the whipped cream. Beat in one-fifth of the egg white; fold in the remainder. Using a rubber spatula, transfer the mixture to a prepared dish and chill it for at least 6 hours, or until it is thoroughly set.
• Note: this does have raw egg whites in it, so be careful about serving it while still chilled. You don't want to leave it out on a hot summer's day or you could run the risk of food-borne illness.

GINGERBREAD STREUSEL CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 9-inch square pan with nonstick cooking spray and set aside.
• In a small bowl, combine ingredients for streusel, except butter; mixing well.
• Cut in butter until mixture resembles coarse crumbs; set aside.
• In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well.
• Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute.
• Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture.
• Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch.
• Cut into squares.

MOLASSES GINGER CAKE

Steps:

• Place a rack in the middle of the oven and heat oven to 350 degrees. Butter a 9-inch cake pan and line with parchment. Butter the parchment.
• In a large mixing bowl, stir together flour, ginger, baking powder, pepper and cinnamon. Set aside.
• In a separate bowl, whisk together molasses, sugar and melted butter. Add eggs, and whisk well. Stir in raisins and dates.
• Using a rubber spatula or wooden spoon, fold the dry ingredients into wet ingredients until incorporated and no streaks of flour remain. The batter will be stiff. Spread batter into prepared cake pan, smoothing the top.
• Bake until a testing skewer inserted in the middle of the cake comes out clean, about 35 to 40 minutes.
• Run a knife along the edge of the cake, and, once cooled, transfer to a serving platter. Slice into wedges and serve with whipped cream, if desired.

GINGER LEMON BREAD PUDDING SOUFFLE

Steps:

• 1. In large bowl beat together eggs, milk, sugar, vanilla and 1 teaspoon cinnamon.2. Chop 12 cookies into 1/4-inch pieces. In large bowl toss together cookie pieces and bread cubes.3. In 2-quart souffle dish coated with nonstick cooking spray place bread mixture. Pour egg mixture evenly over top. Place dish in large shallow pan. Pour boiling water into pan around dish to depth of 1-inch. 4. Bake at 350°F about 50 minutes or until knife inserted near center comes out clean. Cool slightly. 5. Meanwhile, cut 6 cookies into 1/4 inch pieces. In large bowl fold together whipped topping, 1 teaspoon cinnamon and cookie pieces.6. Serve bread pudding warm topped with Spiced Cream. Store in regfrigerator.