So, what is magic cake?Magic cakes are essentially made up of eggs, sugar, flour, butter and milk. The batter of the cake is much more liquid than normal batter, so it divides into three layers on its own, each with its own texture and flavour:
- The base - is a dense, moist cake base
- The middle - a light delicate cream
- The top - this forms into a lovely light Genoise sponge
Want to try a recipe? Here are a few to get you started...
Magic CakePreparation time 20 mins Baking time 1 hour 15 mins Serves 16 Instructions:
- 4 eggs, separated
- 150g caster sugar
- 1 tbsp of water
- 110g butter, melted and cooled
- 115g plain flour, sifted
- 480ml milk, lukewarm
- Icing sugar for dusting
- Grease a 20cm square baking tin and line the base and sides with baking paper. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Whisk the egg yolks and sugar together in a large bowl until light and fluffy. Whilst whisking continuously pour in the water and then the melted butter. Add the flour and whisk until evenly combined then add the lukewarm milk and mix thoroughly. Set to one side.
- Whisk the egg whites in a large grease free bowl until stiff peaks form. Add 1/3 of the whisked egg whites to the flour mixture and whisk until combined. Add another 1/3 of the mixture, whisk again then add the remainder of the eggs whites and whisk until fully incorporated.
- Pour the batter into the prepared tin and bake for 1 hour 15 mins. Remove from the oven and allow to cool fully in the tin. Chill in the fridge for 4 hours or overnight before removing from the tin, dusting with icing sugar and cutting into squares.