Gingerbread Cake

Name: Gingerbread Cake
Yield: 8 Servings
Ingredients: Nonstick vegetable oil spray; 1 1/2 cups all-purpose flour; 1 teaspoon ground ginger; 3/4 teaspoon ground cinnamon; 3/4 teaspoon kosher salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup (1 stick) unsalted butter, cut into 1/2' pieces; 1/2 cup (packed) light brown sugar; 1/2 cup mild-flavored (light) molasses; 1 large egg, beaten to blend; 2 teaspoons grated peeled ginger; 1 cup chilled heavy cream; 1 tablespoon powdered sugar; 1/4 cup store-bought lemon curd; Finely grated lemon zest

Bon Appétit Test Kitchen8 ServingsSource

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Ingredients

Nonstick vegetable oil spray

1 1/2 cups all-purpose flour

1 teaspoon ground ginger

3/4 teaspoon ground cinnamon

3/4 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, cut into 1/2' pieces

1/2 cup (packed) light brown sugar

1/2 cup mild-flavored (light) molasses

1 large egg, beaten to blend

2 teaspoons grated peeled ginger

1 cup chilled heavy cream

1 tablespoon powdered sugar

1/4 cup store-bought lemon curd

Finely grated lemon zest

Method

Preheat oven to 350°. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.

Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.

Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.