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Ginger Powder Puffs with Strawberry Ginger Jam
These feather-light bite-sized sponge cakes are a delight served with home made strawberry jam and drizzled with custard. The addition of ginger gives them an unexpected edge.
Ingredients
110 gm (¾ cup) self-raising flour
30 gm (¼ cup) cornflour
1½ teaspoon 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 teaspoon finely grated ginger
Ginger custard
300 ml pouring cream
100 ml milk
2 teaspoon finely grated ginger
½ vanilla bean, seeds scraped
3 egg yolks
90 gm raw caster sugar
Method
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.
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 heat proof 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.
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, 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.
Serves 8
Preparation Time 20 minutes
Cooking Time 30 minutes (plus cooling)
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