Magic Cake turns into three layers when baked. Sometimes it turns into only 2 layers of Custard and Sponge, but it is still good. My basic ‘Magic Cake’ recipe is very versatile and you can add extra ingredient(s) for flavours. Today I added Lemon Zest and Lemon Juice. I was happy with the result. The cake was like Cheese Cake and Souffle Cheesecake combined. I recommend to cool it completely OR even chill it in the fridge before you enjoy it, though it might be hard to wait.
18cm Round Cake Tin OR similar size Cake Tin
*Note: Springform Cake Tin is not suitable as it tends to leak
90g (100ml) Caster Sugar
90g Butter *melted and slightly cooled
Zest of 1/2 Lemon *finely grated
2 tablespoons Lemon Juice
90g (150ml) Plain Flour *sifted
1 & 1/2 cups Milk *slightly warmed *1 cup is 250ml
- Preheat oven to 150℃. Grease a 18cm round cake tin with Butter OR line the base and sides with baking paper.
- Separate Eggs, and place Egg Yolks in a mixing bowl and Egg Whites in another mixing bowl.
- Using an electric mixer OR a whisk, beat Egg Whites until soft peaks form. Add 1/3 of Sugar gradually, and whisk until firm peaks form.
- Add 2/3 of Sugar to Egg Yolks and beat until creamy. Add melted Butter and mix well, add Lemon Zest, Lemon Juice and Flour, and mix well. Then add Milk and mix well.
- Gradually add Egg Whites, not all of it 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.
- Cool in the tin, then carefully transfer to a serving plate. This cake tastes better when cold.