Ginger powder puffs with strawberry-ginger jam

AT A GLANCE

  • Serves 8 people

These feather-light bite-sized sponge cakes are a delight served with homemade strawberry jam and drizzled with custard. The addition of ginger gives them an unexpected edge.

  • 110 gm (¾ cup) self-raising flour
  • 30 gm (¼ cup) cornflour
  • 1½ tsp ground ginger
  • 2 eggs, at room temperature
  • 110 gm (½ cup) raw caster sugar
  • 20 gm butter, melted and cooled
  • For dusting: pure icing sugar
  •  
  • Strawberry-ginger jam
  • 350 gm strawberries (about 1½ punnets), hulled and coarsely chopped
  • 285 gm raw caster sugar
  • Juice of 1 orange and 1 lemon
  • 2 tsp finely grated ginger
  •  
  • Ginger custard
  • 300 ml pouring cream
  • 100 ml milk
  • 2 tsp finely grated ginger
  • ½ vanilla bean, seeds scraped
  • 3 egg yolks
  • 90 gm raw caster sugar
01   For strawberry-ginger jam, combine strawberries, sugar, juices and ginger in a saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and stir frequently until reduced to jam consistency (8-10 minutes), refrigerate until chilled. Makes about 500ml.
02   For ginger custard, combine cream, milk, ginger, vanilla bean and vanilla seeds in a saucepan and bring just to the simmer over medium heat, cool to room temperature, then bring back to the simmer. Whisk yolks and sugar in a heatproof bowl until thick and pale (4-5 minutes), then add cream mixture, whisking to combine. Return to pan over medium heat and stir continuously until mixture coats the back of a wooden spoon thickly (4-5 minutes), strain through a sieve and refrigerate until completely chilled. Makes about 500ml.
03   Preheat oven to 180C. Triple-sieve flours and ginger into a bowl and set aside. Whisk eggs and sugar in an electric mixer until mixture is tripled in volume and holds a trail (4-6 minutes). Sift in flour mixture, in batches, folding in with a large metal spoon between additions to combine, then fold in butter. Spoon into two 12-hole buttered and floured gem-scone tins (see note), bake until light golden (6-8 minutes), cool in tins for 5 minutes, then remove and cool on a wire rack. Dust with icing sugar and serve warm or at room temperature with strawberry-ginger jam and ginger custard.

Note Gem-scone tins are available from specialist cookware suppliers. If unavailable, place heaped teaspoons of cake mixture onto baking trays lined with baking paper, allowing plenty of room for spreading.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2009

Nov 2009

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