Ginger Pound Cakes with White Mountain Cream

Ingredients

• 227 grams Unsalted Butter, softened (1/2 pound)
• 227 grams Granulated Sugar (1/2 pound)
• 340 grams All-Purpose Flour (3/4 pound)
• 2 teaspoons Baking Powder
• 4 units Large Eggs, at room temperature
• 227 grams Candied Ginger, finely diced (1/2 pound Canton ginger)
• 2 units Large Egg Whites
• 1.5 cups Granulated Sugar (Approximately 300 grams)
• 0.5 cup Cold Water (Approximately 120 ml)
• 0.25 teaspoon Cream of Tartar (Optional, helps stabilize frosting)
• 1 teaspoon Vanilla Extract

Instructions

1. 1Preheat your oven to 325°F (160°C). Grease and flour 12 individual cake pans (such as muffin tins or mini loaf pans), ensuring they are thoroughly coated to prevent sticking.
2. 2In a large mixing bowl, cream together the softened unsalted butter and granulated sugar (for the cake) using an electric mixer on medium speed. Continue beating until the mixture is light, fluffy, and pale in color, about 5-7 minutes.
3. 3In a separate medium bowl, sift together the all-purpose flour and baking powder. This ensures even distribution and a lighter texture.
4. 4In a small bowl, beat the four large eggs until they are thick and lemon-colored, which usually takes about 3-4 minutes with an electric mixer.
5. 5Gradually add the sifted flour mixture to the creamed butter and sugar, alternating with the beaten eggs. Begin and end with the flour mixture, mixing on low speed just until combined after each addition. Do not overmix.
6. 6Gently fold the finely diced candied ginger into the cake batter using a rubber spatula until evenly distributed.
7. 7Divide the batter evenly among the prepared individual cake pans. Bake in the preheated oven for 25-35 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
8. 8Once baked, remove the cakes from the oven and let them cool in their pans for 10 minutes. Then, invert them onto a wire rack to cool completely, about 20 minutes, before frosting.
9. 9While the cakes are cooling, prepare the White Mountain Cream. In a small saucepan, combine the granulated sugar (for frosting), cold water, and cream of tartar. Stir over medium heat until the sugar dissolves. Bring to a boil without stirring, and cook until the syrup reaches 240°F (115°C) on a candy thermometer, which is the soft-ball stage. This usually takes about 5-7 minutes of boiling.
10. 10In a very clean, large mixing bowl, beat the large egg whites with an electric mixer on high speed until soft peaks form, about 3-4 minutes.
11. 11With the electric mixer still running on high speed, slowly and carefully pour the hot sugar syrup in a thin, steady stream into the beaten egg whites. Continue beating for about 5-7 minutes, until the frosting is very thick, glossy, and holds stiff peaks, and the bowl is cool to the touch.
12. 12Beat in the vanilla extract for about 1 minute until fully incorporated.
13. 13Once the cakes are completely cool, generously cover each individual pound cake with the White Mountain Cream using a spatula or knife.