Angel Gingerbread

1/4 cup butter
1/4 cup molasses
1 egg yolk (save white to beat separately and fold in last)
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ginger
1/4 teaspoon cinnamon
1 heaping cup flour
1/2 cup boiling water

Heat oven to 350 degrees F. Grease and flour an 8-inch square pan.

Mix butter, molasses, egg yolk and sugar. Add baking soda, ginger, cinnamon and flour. Stir in boiling water. Fold in the beaten egg white (this what makes the cake so light.) Batter may look thin but is all right. Pour into prepared pan.

Bake for 20-30 minutes.

Serve warm.

Serve with a dollop of whipped cream or lemon curd.