1/2 Cup plus 1 Tbsp sugar
2 large egg yolks
2 Tbsp Honey Ginger White Balsamic Vinegar
1/2 tsp Vanilla Paste
1 tsp Runamok Ginger Infused Maple Syrup
3/4 tsp fresh grated Ginger
3/4 Cup cake flour
3/4 Cup single-varietal mild rich olive oil, like Picual or Organic Arbosana
3 large egg whites
2 heavy Tbsp sugar
1/4 Cup powdered sugar
1 tsp Ginger powder
1 tsp Honey powder
Preheat oven to 325° F.
Butter and flour a 9″ springform pan.
In a stand mixer using whisk attachment on medium speed, combine: sugar, egg yolks, Honey Ginger White Balsamic Vinegar, Vanilla Paste, Runamok Ginger-Infused Maple Syrup, and fresh grated ginger. Sift the cake flour, then gradually add it to the mixture.
Add the olive oil in a slow and steady stream. Batter will be very stiff. Transfer batter to a large bowl.
Clean and thoroughly dry the mixing bowl and whisk. In the mixing bowl with the mixer on the highest speed, whisk together egg whites and sugar to form stiff peaks. (This is when the mixture will not fall over on itself when held upright. )
Gently fold the stiff egg whites into the cake batter in the big bowl until entirely incorporated into the batter. Be careful not to deflate the egg whites by over-mixing. Using a spatula, carefully transfer the cake batter into prepared springform pan.
Bake cake on center rack of oven approximately 20 – 25 minutes, until the middle of the cake registers 203°F on an instant-read thermometer.
Remove pan from oven and allow to cool on metal rack. Cake will fall and pull from sides of pan. Don’t worry! – this is the desired result.
Mix together the powdered sugar, Ginger powder, and Honey powder. Sift sugar mixture over the cooled cake.
Serving suggestion: This dessert is excellent served with macerated or pickled fruits.