Best 4 Magic Ginger Cake Recipes
Indulge in the delightful symphony of flavors with our magical ginger cake, a culinary masterpiece that tantalizes taste buds with its unique blend of spices and moist, fluffy texture. This delectable treat is not just any ordinary cake; it's an explosion of warmth and comfort in every bite. As you embark on this culinary journey, you'll discover a treasure trove of recipes that cater to every palate. From the classic ginger cake recipe that embodies tradition to the gluten-free and vegan variations that embrace dietary preferences, this article has it all. Prepare to be captivated by the zesty aroma of ginger, the subtle sweetness of molasses, and the symphony of spices that dance on your tongue. Get ready to embark on a baking adventure that will leave you craving more.
Let's cook with our recipes!
MAGIC GINGER CAKE
Make and share this Magic Ginger Cake recipe from Food.com.
Provided by dusty AE
Categories Lunch/Snacks
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 685.6, Fat 28.2, SaturatedFat 17.5, Cholesterol 75.3, Sodium 462.1, Carbohydrate 98.7, Fiber 2.2, Sugar 33, Protein 10.4
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.
Nutrition Facts : Calories 292 calories, Carbohydrate 32.7 g, Cholesterol 128.4 mg, Fat 15.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 8.8 g, Sodium 142 mg, Sugar 23.7 g
MAGIC CAKE
Magic Cake - one simple thin batter, bake it and voila! You end up with a 3 layer cake, magic cake.
Provided by Joanna Cismaru
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it's easier to get the cake out.
- Separate the eggs and beat the egg yolks with the sugar until light and fluffy. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
- Slowly start adding the milk and beat until everything is well mixed together.
- Add the egg whites to a mixer and mix until stiff peaks form.
- Add the egg whites to the cake batter and gently fold them in. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don't fold the egg whites in completely, you still want to see some of the white bits floating at the top.
- Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
- Sprinkle some powdered sugar after cake has cooled.
Nutrition Facts : ServingSize 1 piece, Calories 255 kcal, Carbohydrate 27 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 105 mg, Sodium 52 mg, Sugar 19 g
BERRY LAYER MAGIC CAKE
This cake is truly magic. You make just one batter, but after baking you end up with three distinct layers of cake, fruit and custard.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 9 servings
Number Of Ingredients 12
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.
- Mise en place: As with all baking, it's important to measure and prepare all of your ingredients before you start mixing. This will help you stay organized and ensure that you don't miss any steps.
- Use fresh ginger: Grating fresh ginger for this cake is essential. The flavor and aroma of fresh ginger are far superior to that of ground ginger.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the ingredients just until they are combined.
- Use a bundt pan: A bundt pan is ideal for this cake because it allows the cake to rise and bake evenly. If you don't have a bundt pan, you can use a 9x13 inch baking pan.
- Let the cake cool completely before glazing: This will allow the glaze to set properly and prevent it from running off the cake.
This decadent Ginger Cake with Cream Cheese Glaze is a show-stopping dessert that is sure to impress. The combination of the moist, flavorful cake and the tangy, creamy glaze is simply irresistible. Plus, it's a relatively easy recipe to make. So next time you need a special dessert for a party or potluck, give this ginger cake a try.
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