This recipe fills up my Pinterest page whenever I look for desserts to make and so the other day I decided to try it out.
The concept is basically one cake batter that separates into 3 layers once baked. If you look closely enough you can see that the cake looks like it has a layer of custard in the middle. So at first glance this may seem like a really hard dessert where you have to cut open a cake and fill it with custard and then attempt to put the whole thing back together again. A task like that certainly would require a bit of magic from someone like me. But no, all this happens on its own once you pop the batter into the oven. The batter is very thin – like a crepe batter but the airy peaks of egg white float to the top and somehow separates the whole thing into 3 parts. I’m not too sure about the science behind it, but it definitely works!
In terms of taste – I wasn’t too impressed with it. The entire thing smelled very eggy and put me off. Hubby loved it and said it was delicious so I guess its just me. However the website also has a lemon magic cake recipe and a chocolate magic cake recipe and I’m willing to try both those out. I think the lemon or chocolate version should get rid of that eggy smell and then maybe I’ll be able to enjoy it as much as everyone else in the house.
Enough talk – here’s the recipe (adapted from Jo Cooks):
Prep time: 15 mins Cook time: 1 hour Servings: 12
4 eggs, (separate yolks from whites) at room temperature
1 teaspoon vanilla extract
3/4 cup sugar
125 grams butter, melted
3/4 cup all purpose flour
2 cups milk, lukewarm
powdered sugar, for dusting cake
1. Preheat the oven to 160 C. Grease an 8 x 8 inch baking dish.
2. Separate egg yolks from egg whites and set aside. Add the egg whites to a mixer and beat until the egg whites are stiff (about 4-5 minutes). Place the egg whites in a bowl and set aside.
3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another 1-2 minutes. Add the flour and mix until fully incorporated.
4. Slowly start adding the milk and beat until everything is mixed well together. Add the egg whites, a third at a time and gently fold them in using a spatula. Repeat until all egg whites are folded in.
5. Pour the batter into the baking dish and bake for 45 to 60 minutes or until the top is slightly golden. (The baking time can vary depending on the oven so take a look at around 40 minutes to see if the cake is done.)
6. Sprinkle some powdered sugar after the cake has cooled. Cut into 12 equally sized squares.