You haven’t heard of Magic Cake? Have a look at the cake carefully, it has three layers. The bottom layer is like ‘Fudge’, the middle layer is ‘Custard’, and the top layer is ‘Sponge’. This cake batter naturally separates into these layers when baked. This recipe is almost identical to my Basic Sponge Cake. The differences are you use more Butter and add a fair bit of Milk. This Magic Cake recipe is very versatile. You can add extra ingredients such as Cocoa Powder, Lemon Juice, OR Fruit to create a variety of Magic Cakes.
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
90g (150ml) Plain Flour *sifted
1 teaspoon Vanilla Extract
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 Flour and Vanilla, 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. *Note: I dusted the Cake with Icing Sugar.