Admiral's Gingerbread

Dry

• 1 1/2 cups (210g) all-purpose flour
• 2 tbsp ground ginger (~15 g)
• 1/2 tsp salt (~3 g)
• 1 1/2 cups (180g) powdered sugar
• 1 tsp baking powder (~4 g)

Wet

• 1 cup (225g) butter, softened
• 3 tbsp molasses or treacle (~65 g)
• Yolks of 5 large eggs (reserve whites)

1. 1

   Heat the oven to 350°F and grease a 9x5-inch loaf pan.

2. 2

   Beat the butter smooth and light, then gradually beat in the flour, ginger, and molasses until smooth.

3. 3

   In another bowl whisk the yolks with the salt, then whisk in the powdered sugar.

4. 4

   In a third bowl, whip the reserved whites to stiff peaks and beat in the baking powder.

5. 5

   Mix the yolk mixture into the butter base, then fold in the whipped whites; beat thoroughly.

6. 6

   Turn into the pan and bake 50–55 minutes, until a toothpick comes out clean.

7. 7

   Cool in the pan 10 minutes, then finish on a rack before slicing.