Magic Cake

Magic Cake has been making the rounds on the internets in the past couple months. I had never heard of it before, and all of a sudden, all these pictures of delicious looking custardy white cakes, magical cakes, started to appear.

Of course I was intrigued. I pinned a few recipes to Pinterest, then forgot, then remembered that I wanted to try this sorcery/science.

The theory being, you mix a bunch of ingredients together in one bowl, pour it into a baking dish, put it in the oven, and while it bakes it separates into three distinct layers.

Sorcery, I tell you.

Or science. Whatever.

Ingredients: 1/2 cup butter
2 cups milk
4 eggs, separated into yolks and whites
1 1/4 cup powdered sugar
1 Tbs water
1 cup flour
1 tsp vanilla extract

First, heat the oven to about 160C (325 F), and oil a baking dish. Melt the butter and let it cool slightly. Also, warm the milk slightly. Beat the egg yolks and sugar until light, then mix in the melted butter and 1 Tbs of water. Use a handmixer or egregious force and whisk to whip the egg whites until they form stiff peaks, and set them aside. Mix the flour into the yolk-sugar-butter mix, and slowly beat in milk and vanilla. Slowly fold in the egg whites in about 2-3 batches. Pour this very liquid batter into the baking dish and carefully set in the oven. Bake for 45-60 minutes, until the top is a beautiful golden color. It’s going to be very jiggly still. Let it cool completely. I made the cake as my contribution to a informal little pizza party at my friend’s apartment, and was running late, so I stacked the still piping hot cake pan into an empty glass baking dish to be able to carry without melting my hands off or accidentally burning bits of me in the cab ride, and then popped it into the fridge for about an hour.

Magical Cake. Custardy, cakey goodness.

Magical Cake. Custardy, cakey goodness.

Cut and serve. It’s delicious. Like, really, really good. The top layer is sort of like soft, fluffy white cake,  the middle layer is custardy goodness very reminiscent of Cantonese egg tarts, and the bottom layer is a dense, moist, chewy cake layer. Science actually worked for me, and it was really cool. Definitely making again.

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1 Comment (+add yours?)

  1. Blorghface
    May 10, 2013 @ 14:19:42

    I want to go there

    Reply

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