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| What You Need: |
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9 tablespoons butter, softened
2 tablespoons plus 2 cups unsifted flour
1 tablespoon unsweetened cocoa
2 teaspoons baking soda
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
¼ teaspoon ground nutmeg
1 cup sugar
2 egg yolks
1 cup dark molasses
1 cup buttermilk
2 egg whites
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| How To Cook: |
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1. Preheat the oven to 350. With a pastry brush, spread 1 tablespoon of the softened butter over the bottom and sides of a 13-by-9-by-2-inch baking pan. Add 2 tablespoons of the flour and tip the pan from side to side to distribute it evenly.
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2. Invert the pan and rap the bottom sharply to remove the excess flour. Combine the remaining 2 cups of flour, the cocoa, baking soda, cinnamon, ginger and nutmeg, and sift them into a bowl. Set aside.
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3. In a deep bowl, cream the remaining 8 tablespoons of softened butter and the sugar together by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy. Beat in the egg yolks, one at a time, and add the molasses.
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4. Add about ½ cup of the flour mixture and, when it is well incorporated, beat in about ¼ cup of the buttermilk. Repeat three times, alternating ½ cup of the flour mixture with ¼ cup of the buttermilk and beating the batter well after each addition.
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5. With a wire whisk or a rotary or electric beater, beat the egg whites until they are stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl. With a rubber spatula, scoop the whites over the batter and fold them together gently but thoroughly.
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6. Pour the batter into the prepared pan, spreading it evenly and smoothing the top with the spatula. Bake in the middle of the oven for about 25 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove the gingerbread from the oven and let it cool completely to room temperature before cutting and serving it.
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| Serving Size: 13-by-9-inch cake |
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