GINGERBREAD CRUNCH MAGIC CAKE RECIPE
This Gingerbread Crunch Magic Cake is a festive spiced holiday twist on the classic magic cake. One batter magically separates into layers to create your new holiday must have dessert!
Provided by Dani Meyer
Categories Desserts
Time 1h30m
Number Of Ingredients 17
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!
Nutrition Facts : ServingSize 1 g, Calories 225 kcal, Carbohydrate 36 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 67 mg, Sodium 44 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 5 g
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
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.
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
EASY MAGIC CAKE
Optional: Sprinkle confectioners' sugar on top before serving.
Provided by mdaus
Categories Desserts Cakes Sheet Cake Recipes
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
- Combine egg yolks and sugar in a bowl; beat with an electric mixer until pale yellow and creamy. Drizzle butter and water into the bowl, beating until incorporated, 1 to 2 minutes. Beat in flour. Pour in milk; beat on low speed until batter is blended.
- Wash beaters and dry well. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold egg whites into the batter, a third at a time, until no white streaks remain. Pour batter into the prepared baking pan.
- Bake in the preheated oven until top is lightly browned, 1 hour to 1 hour 10 minutes. Cool completely before cutting into squares, about 30 minutes.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 20.5 g, Cholesterol 85.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 94.7 mg, Sugar 14.5 g
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