Ginger, Bourbon, Sriracha Chiffon Cake

In honor of the birth of a most fantastic daughter many years ago, I made her a cake using three of her favorite ingredients: ginger, bourbon, and Sriracha.  The flavor combination proved to be as brilliant as she is.  One comment from Birthday revelers, "Tastes like a Red Hot."  Happy Birthday, Stephanie!

Note: This recipe is basically halved from a regular chiffon, but it still fills a 10-inch tube (angel), just doesn’t rise as high.  All ingredients should be ~70 degrees if possible, but this is not critical.

GINGER BOURBON SRIRACHA CHIFFON CAKE
Preheat oven to 325.

Sift together then set aside:
1 – 1/8 cup cake flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

Beat until smooth:
1/4 cup vegetable oil
3 egg yolks
3 ounces bourbon
2 tablespoons fresh grated ginger
1 ½ teaspoons Sriracha (after tasting this cake, I’ll add more next time)
About 1 teaspoon each nutmeg, cinnamon, and cloves
Zest from 1 lime
1 teaspoon vanilla

Add flour to egg-oil mix and beat. Set aside.

In clean bowl beat 7 egg whites and 1/4 teaspoon cream of tartar. Add ¼ cup sugar as whites start to foam. Continue beating until whites are VERY stiff.

Gently fold whites into flour-egg-oil mix until well incorporated, but taking care to keep air from whites.

Pour batter into ungreased pan and bake ~1 hour. Turn cake upside down and cool completely.

Meanwhile, prepare syrup (I don’t measure this - just kind of eyeball) of sugar and enough water to make a syrup. Heat to simmer and stir until all sugar is dissolved. Remove from heat, pour into measuring cup. Add enough bourbon to make 3/4 to 1 cup liquid. Pour half over cooled cake (poke holes in the cake with a chop stick to help it absorb). Once liquid is absorbed, remove cake from pan and place top side down on serving plate. Pour remaining syrup over cake.

Frost with 7-Minute Frosting (I flavored the frosting with bitter almond extract from Sweden instead of vanilla, but vanilla would be great on this cake also).