Magic Cake turns into three layers when baked. The bottom layer is like ‘Fudge’, the middle layer is ‘Custard’, and the top layer is ‘Sponge’. To make Matcha flavoured Magic Cake, I recommend to add slightly more Sugar and 1 pinch Salt. You can make Cocoa flavoured Magic Cake replacing Matcha Powder with Cocoa Powder.

Cake Tin

18cm Round Cake Tin OR similar size Cake Tin
*Note: DO NOT use a Springform Cake Tin as the batter will leak

Ingredients

3 large Eggs
110g (1/2 cup) Caster Sugar
1 pinch Salt
90g Butter *melted and slightly cooled
90g (150ml) Plain Flour *sifted
1 tablespoon Matcha Powder *sifted with Flour
*Note: You can use Cocoa Powder instead of Matcha Powder.
1 teaspoon Vanilla Extract
1 & 1/2 cups Milk *slightly warmed, 1 cup is 250ml
Icing Sugar for dusting *optional

Method
  1. Preheat oven to 150℃. Grease a 18cm round cake tin with Butter OR line the base and sides with baking paper. *Note: DO NOT use a Springform Cake Tin as the batter will leak.
  2. Separate Eggs, and place Egg Yolks in a mixing bowl and Egg Whites in another mixing bowl.
  3. Using an electric mixer OR a whisk, beat Egg Whites until soft peaks form. Gradually add 1/3 of Sugar, and whisk until firm peaks form.
  4. Add 2/3 of Sugar to Egg Yolks and beat until creamy. Add melted Butter and Salt, mix well, sift in Flour and Matcha Powder, and mix well, then add Vanilla and Milk, and mix well.
  5. Gradually add Egg Whites, not all at once, and gently combine using a spatula. Pour the mixture into the prepared cake tin, and bake for 50 minutes OR until cooked through. The cake would be wobbly when cooked.
  6. Cool in the tin, then carefully transfer to a serving plate. This cake tastes better when cold. *Note: I dusted the Cake with Icing Sugar.