cream of tartar
natural cane sugar
1/4 scant cup
real vanilla extract
1 1/2 tablespoons
fresh grated ginger
unbleached all purpose flour
ripe, organic white peach
1 1/4 cups
half and half or heavy cream
3 extra large, 4 if any smaller
- Preheat oven to 350°F.
- In a mixing bowl, beat the egg whites, cream of tartar, and salt with a hand mixer on high until peaks form (about 3 minutes). They should quadruple in size. Once it’s holding shape, continue beating it, while slowly sprinkling in the sugars. Beat in the vanilla extract and fresh grated ginger.
- Using a rubber spatula, sprinkle and fold in the 1/4 cup flour, being careful not to deflate the egg whites.
- Coat four, 4-6 oz. ramekins with natural cooking spray, gently divide cake mix between them. Place ramekins on a baking sheet, and put in the oven on the middle rack. Bake for 14 minutes. Allow them to cool about 5 minutes, then remove them from the ramekin. I give mine a good slam down on a cutting board, and flip them over, the cake comes right out. While the cakes are cooking, blend the blackberries, lime juice, honey, and splash of cream together. Taste for sweetness, as the quality/ripeness of the berries may require you to add a tad more honey, it should be tart.
- Cut the peach in half, and in thin slices.
- Assemble with one cake, a few spoonfuls of the blackberry sauce and some fresh peach slices.
Egg whites are easier to beat when they sit at room temperature for a bit. As far as substitutes, you could use regular white sugar instead of what is listed above if that is what you bake with, and have on hand. I imagine they could be made gluten free with rice flour or a gluten-free baking mix, but I haven’t tested that myself. I like a lot of ginger, and found the above measurement to be pretty modest.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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