Ingredients
2 piece fresh ginger
2 tbsp. unsalted butter
4 c. all-purpose flour
1 tbsp. baking soda
2 tsp. kosher salt
1 tsp. ground cinnamon
1 tsp. Black pepper
1 c. Steen’s 100% pure cane syrup
1 c. vegetable oil
1 1/4 c. light brown sugar
3 large eggs
2 tsp. Hot sauce
4 large egg whites
1 tsp. kosher salt
1 c. sugar
1/2 c. light corn syrup
Preparation
Step 1To make cake: Combine ginger and 1 1/3 cups water in a small saucepan. Bring to a boil over medium-high heat; remove from heat and let stand 5 minutes. Set a fine-mesh sieve over a bowl and strain ginger through sieve, pressing with a spoon; discard pulp and let ginger water cool.Step 2Preheat oven to 350 degrees. Grease a 10-inch Bundt pan (without nonstick lining) with butter. Dust pan with 3 tablespoons flour, tapping out excess.Step 3Whisk together 3 3/4 cups flour, baking soda, salt, cinnamon, and pepper in bowl.Step 4Combine 1 1/3 cups cane syrup, oil, brown sugar, and ginger water in the bowl of a standing mixer; whisk with a handheld whisk until blended. Whisk in eggs, one at a time. Add hot sauce and flour mixture; attach bowl to a mixer with paddle attachment; beat on low speed until batter is smooth, about 1 1/2 minutes, scraping bowl with a rubber spatula. Pour batter into prepared pan.Step 5Bake 50 to 55 minutes, or until a toothpick inserted in center of cake comes out clean. Let cake cool on wire rack 10 minutes; then unmold cake onto rack. With a thin wooden skewer, poke holes in top of cake about 1 inch apart. Brush cake with 1/3 cup cane syrup. Let cool.Step 6To make meringue: In a stand mixer with whisk attachment, beat egg whites, salt, and 1/4 cup sugar on medium-high speed until soft peaks form.Step 7Combine remaining 3/4 cup sugar and 1/3 cup water in small saucepan. Bring to a boil over medium-high heat, swirling pan occasionally to dissolve sugar. Cook until syrup is dark amber, about 10 minutes. Stir in corn syrup; mixture will bubble vigorously. Cook, without stirring, until syrup is 240 degrees on a digital thermometer.Step 8With mixer on low speed, pour syrup into egg white mixture; don’t let syrup touch whisk. Increase speed to high and beat until meringue is thick enough to spread, about 2 minutes. While meringue is still warm, spread over cake with a large spatula, making peaks and swirls. With a crème brûlée torch, brown meringue. Serve at room temperature.
This cake is one of 10 sweet creations in celebration of O, The Oprah Magazine’s 10th birthday. Use this recipe to make an at-home version to enjoy.
