Let’s have some magic on the blog today! And before we go further, have you ever heard of the magic cake? If not, you will soon adopt it forever, it’s so simple!
So, what’s a magic cake? It’s a concept that has been very popular on the web these last years, in particular in France where the idea comes from originally. And now that the trend is a little bit less intense, here I am again to bring you out of the closet this exceptional recipe!
In a few words, a magic cakes it’s one simple batter preparation only that ends up in a beautiful cake with three different textures: the base is very soft and looks like a custard, the middle part is an airy and cakey texture, and the top is slightly crispy. In one bite, you’ve got to taste the three different textures at the same time in your mouth, with here a delicious lemon flavor.
Ok, so now how do you create the magic in this cake? Or in other words, how do you make the three textures appear with only one single batter preparation? Here you have two options: either you decide you want to keep the mystery entire, and in this case don’t search for the answer and simply jump above the following paragraph (I’ll meet you in the following one), or you want to know the secret…
If you are one of them, here’s the explanation: while all the ingredients used in this recipe are basic ingredients commonly used in a classic cake recipe (eggs, milk, butter, sugar, flour), the secret here is due to the baking process. In order to make the magic happen, you need a very slow baking, ideally for about 50 minutes at a preheated oven to 325 F (160 C). The batter must be quite liquid, and you should still be able to see some small bits of egg whites floating on top (only small bites, the rest must be quite well incorporated).
Even if the fact of putting in the oven a liquid batter may seem suspicious at first, I swear you can’t go wrong with this magic cake. You can also decline the recipe according to your tastes. Here I used some lemon, which is a refreshing flavor that is perfect after a rich meal (I also have a crush for lemon I have to say). But you could also replace lemon with orange for instance, and you’ll have an orange magic cake instead! If you are more likely a fan of warmer notes, go for a vanilla option instead, using a vanilla pod.
Once you remove the magic cake from the oven, let it cool for about two hours (preferably in the refrigerator) before serving. If you want to make it even more sophisticated, pour some white chocolate coulis on top and a few fresh raspberries. It makes an exceptional dessert, yet extremely easy to bake!
- 4 large eggs (yolks and whites apart)
- 1 tsp vanilla extract
- ¾ cup (150g) sugar
- 1 stick or ½ cup (125g) butter, melted
- ¾ cup (115g) all purpose flour
- 1¾ (42 cl) lukewarm milk
- ¼ cup fresh lemon juice
- Zest from one lemon
- Icing sugar for dusting the cake
- Preheat the oven to 325 F (160 C). Grease a 8 x 8 inch baking dish, or line it with parchment paper.
- Separate eggs, and beat the egg whites in a medium-sized bowl until they become stiff. Set aside.
- Beat the yolks with the sugar until light and fluffy. Add butter, vanilla extract, and continue beating for one or two minutes.
- Pour the flour, and mix until well incorporated.
- Add lemon juice and zest, then slowly start adding the milk, and beat until everything is well mixed together.
- Add the egg whites, one third at a time, and gently fold them using a spatula. Repeat until egg whites are folded in, but there should be still white bits of egg whites floating in the batter.
- Pour the batter into the prepared baking dish and bake for about 50 minutes, or until the top is lightly golden and the cake is firm to the touch. The baking time could vary depending on the oven, so take a peek around 45-50 minutes and see how it looks.
- Let cool completely and sprinkle some icing sugar on top.