Along the same lines and even on the next page of Maida Heatter's Cakes, comes this Ginger-Ginger cake.
3 c sifted AP flour
1/4 t baking soda
6 oz (about 3/4 c) candied ginger
3-4 oz fresh ginger
8 oz butter
2 3/4 c sugar
6 eggs, separated
1 c sour cream
Preheat oven to 350. Butter and flour a 10 x 4 1/4 inch angel-food tube pan with an 18 c capacity.
Sift flour with baking soda.
Cut candied ginger into 1/4 -1/3 inch pieces.
Grate the fresh ginger.
In large bowl, beat butter until soft. Gradually beat in fresh ginger and 2 1/4 c of the sugar. Then beat in egg yolks.
On low speed, gradually add sifted dries in two additions alternately with the sour cream in one addition. Stir in half of the candied ginger.
In the small bowl of the mixer, beat egg whites until they hold a soft shape. Gradually add remaining 1/2 c sugar. Then beat until they whites hold a peak.
In three additions, fold the whites into the batter. Be particularly gentle at the end; "fold only partially-- do not be too thorough." Turn into pan and smooth. Sprinkle with the remaining candied ginger.
Bake for about 1 1/2 hours, until it tests done. Let cool in pan 15-20 minutes; it will sink somewhat. Invert out of pan and let cool.