Preheat the oven to 325°.
In a small saucepan over high heat, make a ginger tea as they do in the Orient: bring 1 cup of water to a boil and add 2 tablespoons of the ginger. Reduce the heat and simmer for 10 minutes, then add the remaining 2 tablespoons of ginger and continue to simmer until the liquid is thick and syrupy, and is reduced to about ½ cup, about 20 to 25 minutes. If too much water evaporates, add a little more as necessary—try to gauge the amount so that you end up with ½ cup syrup. Adding the ginger at different times during the simmering will give two different ginger tastes. Set aside to cool to room temperature.
In a blender whip the eggs for 30 seconds, then add the sugar and whip until they are well mixed and frothy, another 30 seconds.
In the bowl of a kitchen mixer equipped with a paddle attachment, place the cane syrup and the butter and mix at slow speed until combined. Add the egg/sugar mixture and the sour cream, and mix until combined. Slowly beat in the flour and soda, then beat in the ginger syrup.
Lightly and evenly spray a 9-inch by 13-inch by 2-inch baking pan with vegetable oil spray and spread the batter in it. Bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool slightly on a cake rack before cutting into 12 rectangles to serve.
Copyright© 2000 by Paul Prudhomme