Oh, cake…
We are a glutton for baked goods here at HerFamily HQ – much as we try to keep our treats for the weekend and be good Monday to Friday.
But today; today is Saturday, and ALL bets are off.
Are you ready for our latest obsession? Say hiya to magic cake – and not just magic in the way all cakes are magic (butter, sugar, frosting – hello magic!), but like an actual, real cake called ‘magic cake.’
What is it, you might ask? Well, according to amazing foodie blog, White On Rice, magic cake is loose cake batter that magically separates into three layers as it bakes, creating a cake layer on top, a custard layer in the middle and another dense and crusty custard layer on the bottom. Holy cow, how amazing does that sound?!
The main difference between this cake and regular aul’ cake is that you basically slow cook it for 50 or 60 minutes at 160°C. And it is this method that causes the bottom layer to cook while the top layers do their own thing. (And their own thing is pretty darn delicious, let us tell you.)
Want to try it? Here is the recipe:
Ingredients
1/2 cup (113g) unsalted butter
2 1/2 cups (600ml) milk
1 cup (115g) flour
1/2 cup (43g) cocoa powder
4 eggs, separated
4 drops white vinegar (helps stabilize the egg whites after they’ve whipped to stiff peaks.
1 3/4 cups (210g) confectioner’s sugar
2 Tablespoons (30ml) espresso orsStrong coffee, lukewarm
1 teaspoon (5ml) vanilla extract
extra confectioner’s sugar for dusting
optional-fresh berries for garnish
Directions
Preheat the oven to 160°C and lightly butter or grease a 8″x8″ baking dish.
Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside.
Whip the egg whites with vinegar to stiff peaks. Set aside.
Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed.
Fold/gently whip in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly but is no longer runny jiggly.
Allow cake to completely cool before cutting and then dust with confectioner’s sugar. Garnish with fresh berries if desired.
YUM.
