because i plan my recipes in advance i could not remember how i sourced this recipe. i looked through my internet browser history and discovered that i found the recipe at work and had emailed the recipe to my home address. i must have been on my lunch break when i was looking for recipes ;)
this cake is called a magic cake because it’s a cake batter that,when cooked, it separates into 3 layers – a top layer of cake, a middle layer of custard and a bottom layer of cake.
(the recipe is courtesy of stasty)
110g / ½ cup of butter
4 egg whites
4 drops of vinegar
4 egg yolks
150g / 1 and ¼ cup of icing sugar
zest of a lemon, finely chopped (about ½ a tablespoon)
3 tablespoons of lemon juice
110g / 1 cup of all purpose flour/ gluten free flour
480ml / 2 cups of millk
extra icing sugar for dusting
1) preheat the oven to 160c.
2) grease an 8 inch square tin with butter (you could equally use an 8 inch round tin – i used a 9 inch springform tin).
3) melt the butter and leave aside.
4) beat the egg whites and vinegar with an electric whisk, until they form stiff peaks.
5) in a separate large mixing bowl beat together the egg yolk and sugar with a hand whisk. beat until well combined.
6) add the melted butter, lemon juice and lemon zest.
7) mix together, and then add the flour, followed by the milk. (it is recommended that you use a hand whisk rather than electric beaters as it is a sloppy batter).
8) fold the egg whites into the batter, but only fold in one third at a time. you want to fold gently, however you still want to fold it in enough to get rid of all the big lumps.
9) once the egg white is all folded in, pour the batter into the prepared tin and place in the oven. cook for 45 – 60 minutes. when cooked it should have a slight wobble in the center like jelly. the top should be a nice golden brown. (my cake was cooked after 40 minutes.)
10) allow to cool completely for at least three hours. once it has cooled, place a sheet of parchment paper covered with icing sugar on a flat work surface. using the back of a knife carefully trace around the edge of the tin to loosen the edges from the side. then invert the cake onto the sheet of icing sugar and cut into squares. turn the squares sugar side up and refrigerate until ready to serve.
light, soft and not too sweet. simple.
note: the depth of the pan is part of what makes the cake custardy at the bottom, so while you could use a 9-inch tin (which is what i used), you might not get the layers to be as clearly defined as you would in a smaller tin.
if you search online you’ll find other varieties of this cake. i.e. vanilla, chocolate, strawberry, etc …
i’d like to try and make the chocolate one … omg, what? did someone say nutella?
“love is like a good cake; you never know when it’s coming, but you’d better eat it when it does!” ~ c joybell c