Ginger Cake

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Fresh Ginger Cake

Author: Sarah Truesdell

adapted from "Ginger Cake" by Emily Lael Aumiller

Ingredients

• 300 grams cake flour
• 1 tablespoon fresh grated ginger
• 2 tsp ground ginger
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 200 grams granulated sugar
• 1 cup milk
• 3/4 cups safflower oil (or other neutral oil)
• 1 tablespoon vanilla
• 1/4 tsp white vinegar or white rice vinegar

Instructions

1. Preheat oven to 350F and line the bottoms of three 6-inch cake pans with parchment paper.
2. Sift cake flour into a medium bowl and whisk together with baking soda, salt, ground ginger, fresh ginger, and baking powder.
3. In a large bowl or bowl of stand mixer fitted with the paddle attachment, beat together eggs with oil and sugar. 
4. Add dry ingredients beat in on low.  Slowly add in milk and vanilla and beat until smooth.
5. Divide between pans and bake for 25-35 minutes, until cakes spring back to the touch or a toothpick inserted comes out clean.  Allow to cool in the pan for 10 minutes and then remove from the pan and cool completely on a wire rack.

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