Spring Ginger Simmered in Honey Pound Cake - egg

Method

• Slice about 10 g of ginger for topping, and then chop up the rest roughly.
• Do not add syrup.
• Put the butter in a small container and melt it.
• If you can, keep it at about 40~50C.
• Please refer to Step 17.
• If you are using heavy cream, do the same thing and keep it warm with by placing the container in hot water.
• Line the pan with paper.
• Make sure the paper sticks out of the pan by about 1 cm.
• Preheat the oven to 180C
• In a large bowl, add the egg and granulated sugar, warm it over a water bath at about 60~70C, and dissolve the sugar while mixing with a hand mixer.
• Once the sugar has dissolved (and the egg is at about 40C), remove the mixture from the water bath and whisk it at high speed for about 5~6 minutes until it leaves an indent if you stick your finger into it.
• Once it has thickened, turn to low speed for about a minute until the batter is smooth.
• At this point, add all the butter or heavy cream and mix it well with the hand mixer.
• Using a spatula, mix the batter well by scraping the bowl it from the bottom.
• Sift the cake flour and add it to the batter.
• Mix it by folding from the bottom about 20 times until you cannot see any powder.
• Add the chopped ginger and mix it quickly by hand for about 10 strokes until there are no clumps and the batter is smooth.
• Pour the batter into the prepared pan.
• Tap the pan against the counter in order to remove any large air bubbles.
• Decorate the top with ginger and sesame.
• Bake for about 35 minutes at 180C.
• Poke it with a bamboo skewer.
• If nothing sticks to it, you are done.
• Remove it from the pan and rest it on a rack till it is completely cool.
• Once cooled, wrap it in cling or plastic film and store it in the fridge.
• It is good to eat after one day!
• My recommendation is to eat it after two days.
• The flavor deepens over time.
• It tastes good at room temperature too, but I like it chilled.
• You can use the water bath from Step 5 to keep the butter warm!
• As for the oven temperature and such, please adjust it based on your equipment.
• If you use flour + rice flour, and add half of the sesame into the batter, you get a delicious, moist cake!
• A friend flipped the cake upside down, and added a lemon glaze and gold dust!
• Luxurious.
• If you use heavy cream instead of butter, you get a plump and most cake!
• The steps and measurements are the same!
• Take your pick.
• By the way, the heavy cream I used is animal based with 1/3 the calories.