Magic Cake is Magic

This is one of those recipes I keep seeing everywhere, and I think to myself how awesome it looks, but I never get around to actually making it. And to be honest, the way all those eggs and the milk separate into three amazing layers seems like witchcraft. How could that possibly work?

Well, I'm here to tell you that it does work, and it's delicious.

Well, sort of. As you can see from this picture, mine turned out rather flat. The mixture before it goes into the oven is very runny. And I put it into a round cake pan with a drop out bottom. Half the mixture seeped out the bottom and now my oven smells like burnt custard every time I switch it on. If you try it, definitely follow directions and just cook it in a square pan already. Don't try and be creative like me.

But even with the seepage, the mix did what it's supposed to do. The bottom is a dense, slightly chewy custard, with a thin layer of warm custardy goodness that separates it from the light as air sponge with a top that is just crispy enough.

So here's the recipe.

• 4 large eggs, separated
• 3/4 cup sugar
• 2 tsp Vanilla Essence
• 125g butter, melted and slightly cooled
• 3/4 cup plain flour
• 2 cups milk
• Icing sugar, to finish

1. STEP 1

   Preheat oven to 160C, grease with cooking spray or butter a square cake. Use a square cake tin. USE A SQUARE CAKE TIN.

2. STEP 2

   Combine egg yolks and sugar and give it a good whisk until light and creamy. I choose to whisk by hand, you can use your beater if you like Add Vanilla Essence and cooled, melted butter, mix until combined.

3. STEP 3

   Add flour and mix until just combined. Place half of the milk in a microwave safe jug and microwave for 60 seconds until warm. Add remaining cold milk to jug so that the milk is lukewarm. Whicking gently, gradually add milk to egg mixture in a steady stream, mixing until fully combined.

4. STEP 4

   In a separate bowl, beat egg whites until stiff peaks form, then gently fold 1/3 of the egg whites into the milk mixture using a spatula. Mix until combined then add remaining egg whites 1/3 at a time and mix gently until no clumps of egg white remain, but the mixture is still light and bubbly. The mixture will be the consistency of thin, watery custard. Don't stress. As long as you're not using a round cake tin, it will be fine!

5. STEP 5

   Pour mixture into greased tray, gently smooth the surface with a spatula and bake for 45 minutes. During baking it may puff up at the sides - do not remove from oven, just allow it to bake the full period. Leave it to fully cool in the tin, then refrigerate and cut into squares to serve.