Magic Ginger Cake Recipes

MAGIC GINGER CAKE

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.

GINGERBREAD CRUNCH MAGIC CAKE RECIPE

Steps:

• 1. Preheat oven to 325 degrees F.
• 2. Grease an 8x8 baking dish (we prefer metal as it heats faster and creates more distinct layers in our testing).
• 3.Beat egg whites in a mixer with whisk attachment to stiff peaks (when lifted whisk out of egg whites the peak formed should stay straight up and not collapse at top). Remove from mixer and set aside.
• 4.Beat yolks with sugar until visibly lightened and fluffy about 4 minutes.
• 5.Add molasses, melted butter, vanilla bean paste, spices and flour slowly.
• 6.Add warmed cashew milk and beat until combined.
• 7. Add egg whites to batter and fold or whisk them in. Batter will NOT be smooth and should be lumpy still.
• 8. Pour into greased baking dish. Bake for 50-70 minutes.
• 9. Ovens greatly vary so check at 50 minutes and gently shake the rack. If the center is unset and very wobbly it needs more time. The top may over brown before the middle is fully cooked so tent with foil on top if this occurs. We have much better results with metal pans over glass and recommend them. The size is also crucial for layer formation so do not substitute with a larger or smaller pan.
• Streusel:1. In a large saucepan melt butter. Add sugar and stir until bubbly.
• 2. Add flour, pecans, oatmeal, ginger and cinnamon. Toss together and cook for 2-3 minutes until well combined.
• 3. Pour over cake top and allow entire cake to cool completely. Can be chilled for an even firmer texture.
• 4. Top with whipped cream, sprinkle with powdered sugar & cinnamon and serve in small slices. Lovely with coffee. Enjoy!

FRESH GINGER CAKE

Steps:

• Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
• In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
• In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
• Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
• Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.

FRESH GINGER CAKE

Steps:

• Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.
• Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
• Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
• Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
• Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

MAGIC CAKE

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.