The ingredients for magic cake are straightforward: butter, sugar, eggs, flour, milk. The magic is created with the proportion of the ingredients and when baked at a low temperature, it separates into 3 layers: the lowest layer is a dense cake, the middle layer creamy custard and the top layer is a crunchy, light genoise sponge. This recipe was from the telegraph.
2 vanilla pods
4 eggs, separated
1tbsp vanilla extract
scrape the seeds from the vanilla pods, heat seeds and pods with milk until boiling
remove and leave to cool and infuse for 1hr
beat egg yolks with sugar and vanilla extract until thick
melt butter and add to mixture
fold in flour
add milk little by little
whisk egg whites till soft peaks and fold into mixture, no need to mix thoroughly, there should be lumps of egg white floating in a liquid mixture
bake at 150ºC in a lined tin for around 50mins
leave to cool in tin before turning out, chill in fridge to set
Very tasty and rich. A little less sugar next time, I find with most baking recipes I need to reduce the amount of sugar. My magic cake didn’t separate as well as the ones people post; the bottle dense layer probably needed a little more cooking. I was also impatient and ate a slice before it had a chance to chill in the fridge.
Definitely must make again. Most people credit jocooks as the originator of magic cake recipes and she has many different flavours like lemon, chocolate, butterscotch (ouch, too sweet probably), coconut.