Introduction

Introduction

By
Christelle Huet-Gomez
Contains
0 recipes
Published by
Hardie Grant Books
ISBN
9781784880170
Photographer
Valéry Guédes

What is a magic cake?

What does a cake contain to deserve the name magic?

Magic cakes are made simply of eggs, sugar, flour, butter and milk. So what’s magic about that, you might ask. There may be nothing unusual about the ingredients, but the magic happens in the baking. The batter of the cake is very liquid, so it divides into three layers by itself, each with its own texture and flavour:

–the base of the cake is a dense, moist cake base;

–a light delicate cream forms in the middle;

–the top layer is a lovely light Genoise sponge.

How is this even possible?

The egg yolks, beaten with the sugar, butter, flour and milk, form the first two layers of the magic cake: the base and the cream. What happens is that slow cooking at 150°C allows the bottom of the cake to cook like a cake without cooking the upper part, which retains its creamy texture. For this reason it is best to use a conventional oven rather than a fan-assisted one. The beaten egg whites form the Genoise sponge layer. They do not blend with the milk and instead remain floating on top of the cake!

The five golden rules

One mixture, one bake and the result: three cakes in one. Just follow the rules below and this easy-to-make dessert will cause a sensation!

1. The tin size

It is important that the size of your baking tin corresponds exactly to the quantity of ingredients in the recipe. If your tin is too small, you might not be able to pour all your beaten egg whites on top, resulting in a Genoise layer that is too thin. Conversely, if your tin is too big, each layer will be too thin and it will be difficult to tell them apart. For the majority of the recipes in this book, we use a 24 cm (9 1/2 in) round cake tin.

2. The egg whites

To incorporate the egg whites into the liquid mixture, it is best to use a whisk and work the mass gently so that it doesn’t dissolve into the batter: large lumps should remain. In fact it is difficult to incorporate egg whites into a liquid mixture using a wooden spoon. The whites floating on the surface of the tin will be smoothed with the blade of a knife before the cake is put in the oven.

3. Baking

If the cake is not fully baked, it will not hold together. If it is overcooked, the layer of cream will disappear. At the end of the baking time given in the recipe, the cake should still have a slight wobble, which will set when it is chilled. The upper layer – the Genoise sponge – should be well baked and golden. All the cooking times indicated in the recipes correspond to a conventional oven. If your oven is fan-assisted, you can reduce all the temperatures by 10°C (50°F).

4. Turning out the cake

It is vital to wait for the magic cake to set before turning it out. It should be kept chilled for at least 2 hours. It will be easier to turn out if you use a silicone cake tin. Otherwise, it is best to line your tin with baking parchment.

5. Tasting

The magic cake will taste better after spending a few hours, or even overnight, in the fridge, giving the flavours time to develop. So don’t leave it until the last minute to make and be patient!

The important stages in preparing the batter

Beat the egg yolks and sugar together well, until the mixture whitens.

Incorporate the egg whites gently using the whisk, without mixing too much. You should still have large lumps.

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again