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"Make the buttercream. Place the egg white in the bowl of a stand mixer fitted with the whisk attachment. Set aside. Place the sugar and 60ml of water in a small pan over a medium heat. Slowly bring the water to the boil, swirling the pan from time to time to dissolve the sugar. Bring the temperature up to 118°C/244°F on a sugar thermometer.  "
<https://thegreatbritishbakeoff.co.uk/recipes/all/jon-family-ginger-cake/>