Magic cake is quick & easy to prepare, doesn’t have that many ingredients and most of all it’s very tasty!
I found the recipe on the Jo Cooks blog and she in turn first saw it on FoodEpix. The cake gets its name from the fact that it magically forms itself into three layers when cooked. It tastes a bit like an egg custard or a sweet soufflé. I like it warm, but I love it cold.
Don’t be alarmed by the thinness of the batter, it’s VERY thin. And don’t mind that it’s a bit lumpy when you’ve added the egg white – it’s meant to do that too! You can tweak the recipe to make lemon, chocolate or butterscotch magic cake… Magic!
Magic Cake
Ingredients
- 4 eggs
- 1 tsp vanilla extract
- 150 g/5oz caster sugar
- 125 g/4½oz butter melted
- 115 g/4oz plain flour
- 500 ml/17½ fl oz milk lukewarm
- icing sugar to dust optional
Instructions
- Preheat oven to 160ºC/325ºF/gas mark
- Grease a 20cm/8-inch square cake tin
- Separate the eggs
- Add egg whites to a food mixer, using the whisk attachment, whip until stiff and forming peaks
- Spoon the whites into another bowl and set aside
- Clean the mixer bowl, add the egg yolks and caster sugar and beat until light
- Add the butter and vanilla extract to the mixture and continue beating for another minute or two
- Add the flour until combined well
- Gradually add the milk, beating until well combined
- Add the egg whites in three stages, gently folding them into the mix using a spatula or metal spoon
- Carefully pour the batter into the cake tin and cook for 40-50 minutes or until the top is lightly golden
- Allow to cool in the tin
- Once the cake has completely cooled, lightly sprinkle icing sugar over the top, slice and serve
