Ginger Mini Cakes

13 ingredients
5 steps

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

Directions

  1. 1
    Preheat oven to 350°F. 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. 2
    Using an electric mixer, beat eggs and sugar at medium speed until pale and thick, about 5 minutes.
  3. 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. 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. 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

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