Before I left Texas behind to relocate to the Big Apple, I wanted to use up as many things in the pantry as I could because I knew my parents were never going to do anything with them. I’m the only one in the household that even uses the oven, so needless to say there was lots of baking in the Kitchen of Sue. For dinner, I made these sweet and sour pork baby spare ribs, and the batter required only two egg whites which left me with two yolks. I was also craving something with ginger so I whipped up a ginger cake.
When I finally got settled in the apartment, I branched out from cooking bulk meals to baking. Cooking and baking really relieve my stress, especially baking. Because I left everything at home – my hand mixer included – I’m left to cream butter and sugar and make meringue by hand. SO MUCH ARM WORK. I feel like I should have amazing biceps by now, but alas, I don’t. Sadface. BUT at least I still end up with pretty yummo foodstuffs. Last week, I remade another version of the ginger cake:
You can see they’re kind of different. The top cake is more like brownies and the bottom is more like a cake-cake in that it’s puffy. The texture (they’re both rather dense) and tastes, however, are pretty much the same. I just made less in the first picture, and in the second I added baking powder and used whole eggs instead of yolks. So I’ll provide recipes for each of them, just because this is confusing even me right now. Whatever, my bad.