Preheat oven to 375 degrees. Heat a roasting pan on your stove to Medium-High heat. Season short ribs, add oil to pan, then add short ribs, making sure all short ribs are evenly spaced out for even browning. Brown all sides of short ribs and remove from the pan and set aside.

Next add carrots, celery, onions, green onions, garlic and ginger. Cook off until browned. Add short ribs back to roasting pan, then add the rest of the ingredients. Bring to a rolling boil.  Cover with aluminum foil and bake for 2 ½ hours, or until moist and tender.

Remove short ribs from liquid and let cool. Strain off liquid and skim oil from the top. Place liquid or stock in a medium saucepan and reduce to ¼ of its volume or until it coats the back of a spoon.

Cut and trim short ribs until desired size.

In a medium bowl, mix all ingredients of marinade together. Slather short ribs in marinade and grill off.

Combine all dry ingredients in bowl (except for last amount of sugar) and mix with a paddle on medium speed for 1 minute.

Combine oil, water, eggs and vanilla in a separate bowl

Add wet ingredients to dry and mix thoroughly

In a separate bowl whip egg whites and sugar to a medium peak

Fold in egg whites into the other mixture.

Scoop into large sprayed muffin pans. Fill ¾’s way up.

Bake in a 350 degree oven for approx 15-20 mins.

Test for doneness by sticking a toothpick in the center and making sure that it comes out clean.

Slice cake 1/3^rd off the top.

Spread a little whipped cream on cake. Add a spoonful of fruit

Add another dollop of cream.