Ginger Souffle Cake Recipes

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GINGER SOUFFLE CAKE



Ginger Souffle Cake image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 6 servings

Number Of Ingredients 16

1 1/4 cups flour
1 teaspoon baking powder
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 pound butter, softened
1 cup light-brown sugar
2 whole eggs
1/2 cup buttermilk
1/2 cup molasses
3 teaspoons vanilla extract
3 eggs, separated
1/2 cup sugar
1 1/2 cups milk

Steps:

  • Whisk the flour, baking powder, ginger, cinnamon, cloves, allspice and salt in a bowl until well blended. Set aside. Use some of the butter to grease six 8-ounce souffle dishes or charlotte molds. Preheat oven to 325 degrees.
  • Beat remaining butter with brown sugar until well-blended. Beat in whole eggs, one at a time. Beating at low speed, add the flour mixture alternately with the buttermilk. Stir in molasses and 2 teaspoons vanilla.
  • In a clean bowl, beat the egg whites until softly peaked. Beat in 1/4 cup of the sugar and continue beating until the mixture holds peaks but is not stiff. Fold the egg white mixture into the batter. Pour the mixture into the souffle dishes. Place in the oven and bake 45 to 50 minutes, until firm to the touch on top and a cake tester inserted in the center comes out clean. Remove from the oven and allow to cool almost to room temperature.
  • While the souffles are baking, beat the remaining sugar with the egg yolks until thick and light. In a heavy saucepan, scald the milk and, whisking constantly, slowly pour about half into the egg yolk mixture. Then stir the egg yolk mixture into the hot milk remaining in the saucepan. Place over medium-low heat and cook, stirring with a wooden spoon, until the custard has thickened enough to coat the spoon and steam begins to rise from it. Remove from heat, stir in the remaining teaspoon of vanilla, strain into a bowl, cover and refrigerate.
  • Unmold the souffles by running a knife around the edges and inverting each onto a dessert plate. Spoon some of the custard around each portion and serve.

Nutrition Facts : @context http, Calories 710, UnsaturatedFat 12 grams, Carbohydrate 87 grams, Fat 37 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 22 grams, Sodium 296 milligrams, Sugar 66 grams, TransFat 1 gram

GINGERBREAD SOUFFLéS



Gingerbread Soufflés image

The warm and spicy flavors of classic gingerbread feature in these light soufflés - an easy baked dessert recipe with eggs and Gold Medal® flour.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 10

Number Of Ingredients 12

1 cup milk
1/2 cup sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/3 cup molasses
2 tablespoons butter, softened
2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
2 teaspoons vanilla
6 eggs, separated
1/8 teaspoon cream of tartar
Sweetened whipped cream, if desired

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.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 135 mg

GINGERBREAD SOUFFLES



Gingerbread Souffles image

If you enjoy gingerbread cookies, you'll be delighted with these light golden souffles. This airy dessert has a wonderful ginger flavor that is enhance with cinnamon, nutmeg and cloves.-Donna Spangler, Palmyra, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 13

7 large egg whites
3 tablespoons sugar
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 cup 2% milk
1/2 cup heavy whipping cream
5 large egg yolks, beaten
1 cup packed brown sugar
2 tablespoons chopped crystallized ginger
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

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.

Nutrition Facts : Calories 448 calories, Fat 22g fat (13g saturated fat), Cholesterol 228mg cholesterol, Sodium 189mg sodium, Carbohydrate 55g carbohydrate (45g sugars, Fiber 1g fiber), Protein 9g protein.

TRIPLE GINGER SOUFFLE



Triple Ginger Souffle image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

6 tablespoons unsalted butter, plus more for greasing, at room temperature
1/2 cup plus 3 tablespoons sugar
1/3 cup all-purpose flour
1 cup whole milk, at room temperature
1/2 cup whipping cream
1 tablespoon ground ginger
6 large eggs, separated, at room temperature
1/3 cup finely chopped crystallized ginger
One 2-inch piece fresh ginger, peeled and finely grated
1/8 teaspoon cream of tartar
Edible gold dust*

Steps:

  • Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. Butter the souffle dish. Grease the bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar.
  • In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, cream and ground ginger. Cook, whisking constantly, until thick and smooth, about 2 minutes. Pour the milk mixture into a large bowl. Stir in the remaining 1/2 cup of sugar. Add the egg yolks, one at a time, whisking well after each addition. Stir in the crystalized and fresh ginger.
  • In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes. Using a large spatula, fold the egg white mixture into the milk mixture. Pour the batter into the prepared dish. Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.
  • Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately.

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