The batter of ‘Magic Cake’ naturally separates into three layers when baked. The bottom layer is like ‘Fudge’, the middle layer is ‘Custard’, and the top layer is ‘Sponge’. My ‘Magic Cake’ recipe is versatile and you can add extra ingredients such as Cocoa Powder OR Lemon Juice. You can add softly cooked Fruit, too. Today I added Apple Slices. You can use other soft fruit such as Ripe Pear, Peach, etc.

Cake Tin

20cm Round Cake Tin OR similar size Cake Tin
*Note: DO NOT use a Springform Cake Tin as the batter will leak


1 can (400g) Apple Slices *drained well
3 Eggs
90g (100ml) Caster Sugar
90g Butter *melted and slightly cooled
90g (150ml) Plain Flour *sifted
1 teaspoon Vanilla Extract
1 & 1/2 cups Milk *slightly warmed, 1 cup is 250ml

  1. Preheat oven to 150℃. Grease a 20cm round cake tin with Butter OR line the base and sides with baking paper.
  2. Drain a can of Apple Slices very well, then arrange Apple Slices on the base of the cake tin in a single layer.
  3. Separate Eggs, and place Egg Yolks in a mixing bowl and Egg Whites in another mixing bowl.
  4. 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.
  5. Add 2/3 of Sugar to Egg Yolks, and beat until creamy. Add melted Butter and mix well, add Flour and Vanilla, and mix well, then add Milk and mix well.
  6. Gradually add Egg Whites, not all of it at once, and gently combine using a spatula. Pour the mixture over the Apple slices in the cake tin, and bake for 50 minutes OR until cooked through. The cake would be wobbly when cooked.
  7. 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.