Magicgingercake Recipes

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides.
• Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
• Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
• Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
• Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
• Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
• To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
• Beat egg whites in a large bowl with an electric mixer until stiff.
• Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
• Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

Steps:

• Mix everything BUT NOT the milk.
• Heat the milk to just below boiling then pour over mixed ingredients.
• Mix well or until butter has melted (although I have left some whole bits in).
• Pour into a greased lamington tin
• Bake 45 minutes @ 180°C.
• Serve with a dusting of icing sugar.

Steps:

• Grease and line a 21 x 31 x 2.
• 5 cm baking tray with baking parchment.
• Preheat the oven to 180 C (160 C in a fan oven).
• Cream the butter, lemon zest and salt together until creamy, then add the sugar and continue beating until light and fluffy.
• Add the eggs, a spoonful at a time, beating well after each addition.
• You may need to add 1-2 tablespoons of flour to keep the mixture from curdling.
• Use a large metal spoon to fold in the flour in three batches.
• Spoon the mixture into the tin and spread evenly.
• Use a palette knife to level the surface.
• Bake on the middle shelf of the oven for 25-30 minutes until the centre of the sponge springs back when lightly pressed.
• Turn out and cool on a wire rack.
• Brush the top of the cake with some of the lemon juice, then apply a thin layer of jam with a palette knife.
• Roll out the marzipan to the same size as the top of the cake.
• Carefully lift on to the cake and gently smooth the top with your hand.
• Chill for an hour.
• Use a ruler to mark the cake into 28 squares, then cut with a serrated knife dipped in cold water.
• Brush the top of the cakes with more apricot jam.
• Meanwhile, melt the fondant with the remaining lemon juice in a saucepan over a low heat.
• Stir continuously until the temperature reahes about 55 C on a sugar thermometer.
• Divide between four bowls.
• Leave one white and colour the others with your choice of food colouring.
• Dip one square at a time into the colour of your choice and transfer to a wire rack over a tray.
• Leave for 20 minutes to dry.
• Lift off with a knife and put into paper cases.
• To make the royal icing, mix the egg white, lemon juice, half the icing sugar and glycerine with a wooden spoon until creamy.
• Gradually stir in the rest of the sugar and beat well until it is white and smooth.
• Use a small piping bag to create your own designs on top of each cake.
• Decorate with the glitter and silver balls.

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper, leaving an overhang on 2 sides.
• Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
• Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the flour, cinnamon and salt, mixing until completely combined.
• Heat the milk in a microwave-safe bowl or measuring cup in the microwave until warm, about 1 minute. Whisk the espresso powder and vanilla extract into the milk until completely dissolved. Slowly add the milk mixture to the egg yolk mixture, whisking constantly until well combined (the batter will be thin).
• Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared and gently smooth the top with a rubber spatula.
• Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
• To serve, dust the cake with some confectioners' sugar and a little cinnamon. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.