Ginger powder puffs with strawberry-ginger jam


  • 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.








Nov 2009

Nov 2009

View Full Site