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Title: Ginger Meringue Cake - Cbd
Categories: Dessert Cake Ginger English Welsh
Yield: 1 Cake
| 2 | c | Plain flour |
| 1 | ts | Baking powder |
| 1 | ts | Ground ginger |
| 1/2 | c | Butter |
| 2 | Egg yolks | |
| FOR THE TOPPING | ||
| 4 | tb | Apricot jam |
| 2 | Egg whites | |
| 1/2 | c | Caster (superfine) sugar |
: Preheat the oven to 375 to 400 F degrees (190 to 200 C degrees, Gas Mark 5 to 6). Use the lower setting if the oven is on the hot side. Grease an 8 inch (20 cm) cake tin, preferably one with a loose base.
: Sift the flour, baking powder and ginger, rub in the butter. Add the egg yolks and blend thoroughly. Press the dough into the tin and bake for 20 to 25 minutes until golden in colour. Reduce the heat to 250 F (120 C or Gas Mark 1/2). Allow the cake to cool for 15 minutes. Sieve the jam and spread over the top of the cake. Whisk the egg whites until very stiff, whisk in half the sugar and fold in the remainder. Pipe or spread over the top of the cake and bake for 1 hour. Cool and carefully remove from the tin. Serve when fresh.
Traditionally served on Welsh farms at harvest time. _Classic British Dishes_, Marguerite Patten, 1994. Bloomsbury Publishing Ltd. ISBN 0-7475-1778. Typos by Jeff Pruett.
From: Jeff Pruett Date: 08-05-97 (22:17) Occ Bbs (51) Cooking
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