equipment

  • 1 serrated knife
  • 1 grill
  • 1 wooden spoon

Ingredients

  • 2 large eggs separated
  • 1 pinch salt
  • 1/2 cup caster sugar
  • 1 tablespoon molasses
  • 1/2 cup
    • flour
  • 1 teaspoon of cinnamon powder
  • 1/4 teaspoon of powdered ginger
  • 1/2 teaspoon sodium bicarbonate
  • 300 ml whipped cream
  • 1 tablespoon icing sugar
  • 1 teaspoon of vanilla essence

Method

  • STEP 1 Preheat oven to 180 ° C ( fan forced 170C), with the rack just below the center of the oven. Coat the goblin (shallow tart or cake) pans with non-stick spray.
  • STEP 2 Beat the egg whites with a pinch of salt until foamy.
  • STEP 3 Add sugar and continue beating until the whites are stiff and the mixture forms peaks with peaks that fold up when the beater is lifted from them.
  • Step 4 Dip measuring spoon in hot water, and fill slightly rounded with golden syrup. Add the egg whites and beat until well combined.
  • STEP 5 Beat in the egg yolks.
  • STEP 6 Sift together the dry ingredients and fold in the egg mixture with a rubber scraper, taking care not to beat and lose air mixture of light.
  • STEP 7 Spoon the mixture into the pans full of ⅔.
  • STEP 8 Bake for 8-10 minutes, or just until centers spring back when lightly pressed.
  • STEP 9 Allow to cool slightly in the pans before removing to a wire rack and cool completely.
  • STEP 10 Using a sharp serrated knife, cut horizontally through each pixie, leaving a hinge.
  • STEP 11 Fill with cream, and let stand for about 1 hour until soft. Sprinkle with sifted icing sugar to serve.

Notes

Do not worry about making even forms - the mixture softens and spreads during baking. The cakes soften when filled with cream. Use ½ cup granulated sugar, 2 tablespoons less. Whip the cream, then flavor with 1 tablespoon of powdered sugar and 1 teaspoon vanilla essence, for filling.