1 cup sugar, divided (8 oz)
3/4 teaspoon cream of tartar
1/8 teaspoon kosher salt
1/2 cup plus 1/3 cup cake flour (3.25 oz), sifted
6 extra large egg whites
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 tablespoon chopped fresh thyme
2 tablespoons grated ginger
2 cups heavy cream, chilled
1 tablespoon sugar
1 teaspoon ground ginger
Optional garnish: crystallized ginger, thyme sprigs
Preheat convection oven to 325 or standard oven to 350. Combine sugar, cream of tartar and salt in a medium bowl. In a stand mixer fitted with a whisk, whip egg whites until soft peak. With mixer running, gradually add sugar mixture to egg whites until you see striations in the bowl. With mixer turned off, add lemon juice and zest, thyme and ginger and whip just to combine. Remove bowl from mixer and fold in flour mixture. Gently transfer batter to ungreased pan. Bake for about 25 minutes in convection (35-45 min. for standard), until golden brown and top springs back a bit when finger is lightly pressed onto it. Cool upside down, elevating pan (you can use cans of tomatoes for this or whatever you have on hand.) When cake has cooled completely, run a knife along edge to release from pan. Meanwhile, make ginger cream: in a stand mixer fitted with whisk and using a chilled bowl, start whipping cream. Sprinkle in sugar and ground ginger and whip to stiff peaks. Serve alongside slices of cake.
TIP: to measure flour, use a large spoon to sprinkle flour in measuring cup.