Chinese Spice Cake Ginger Cream. Five spice powder and candied ginger infuse this light and delicate textured cake with far east swagger.
A delightfully light and aromatic cake sporting a crisp clean taste. The perfect dessert when you are craving something light or as a finish to a heavy or spicy meal.
I enjoy a good spice cake and have baked them in one form or another my entire life. As kids we were grossed out watching grandma make a spice cake from Campbell’s tomato soup. Cries of eww, and I’m not eating that quickly diminished as the sweet aromas filled the air.
Chinese Spice Cake with Ginger Cream is one of my favorites for my love of star anise and candied ginger. Separating the eggs and folding in whipped whites produces a delicate crumb. Whipped cream infused with ginger syrup is the crowning glory.
You would do well to bake this cake in advance and let it sit covered overnight to let the flavor components intensify. I’ll admit, you will be tempted to cut into it upon its exit from the oven but patience will reward your tastebuds.
Should you decide to kick dessert up a notch a nice glass of port would be a perfect complement.