I used all sugar for this pound cake, but I’ve used Truvia Baking blend with great results as well. If you’re looking for a less sugar version I highly recommend giving it a try. Just use half as much Truvia Baking Blend as you would sugar. For this recipe it would be 1 – cup + 1/2 tablespoon.

These pillowy, vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. “When you overwhelm dry ingredients with wet ones, an amazing texture separation happens,” Sara Kate Gillingham-Ryan says. “These cakes are rich without being too heavy.”

Do not grease the pan here. The cake needs to grab onto the sides to rise properly. As you stir in the first amount of beaten egg whites into the bloomed chocolate mixture, make sure it’s smooth before continuing. Take care not to deflate the egg whites as you fold into the batter. Take care inverting the pan upside down. Don’t set the pan on a wine bottle—my cake fell out that way.

For spicier gingerbread add 1/2 teaspoon white pepper, 1/4 teaspoon cloves and 1/2 teaspoon cinnamon with the ginger.