Lemon Magic Cake

Name: How to cook Lemon Magic Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18cm Round Cake Tin OR similar size Cake Tin
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Lemon Magic Cake

Magic Cake turns into three layers when baked. Sometimes it turns into only 2 layers of Custard and Sponge, but it is still good. My basic ‘Magic Cake’ recipe is very versatile and you can add extra ingredient(s) for flavours. Today I added Lemon Zest and Lemon Juice. I was happy with the result. The cake was like Cheesecake and Souffle Cheesecake combined. I recommend to cool it completely OR even chill it in the fridge before you enjoy it, though it might be hard to wait.

Ingredient

Food ration :

18cm Round Cake Tin OR similar size Cake Tin

Eggs

90 g (100 ml)

Caster Sugar

90 g

Butter *melted and slightly cooled

2 tablespoons

Lemon Juice

90 g (150 ml)

Plain Flour *sifted

& 1/2 cups Milk slightly warmed 1 cup is 250ml

Cooking instructions

* Step 1

Preheat oven to 150℃. Grease a 18cm round cake tin with Butter OR line the base and sides with baking paper. *Note: DO NOT use a Springform Cake Tin as the batter will leak.

* Step 2

Separate Eggs, and place Egg Yolks in a mixing bowl and Egg Whites in another mixing bowl.

* Step 3

Using an electric mixer OR a whisk, beat Egg Whites until soft peaks form. Add 1/3 of Sugar gradually, and whisk until firm peaks form.

* Step 4

Add 2/3 of Sugar to Egg Yolks and beat until creamy. Add melted Butter and mix well, add Lemon Zest, Lemon Juice and Flour, and mix well. Then add Milk and mix well.

* Step 5

Gradually add Egg Whites, not all of it at once, and gently combine using a spatula. Pour the mixture into the prepared cake tin, and bake for 50 minutes OR until cooked through. The cake would be wobbly when cooked.