My first attempt at making a magic cake started out beautifully.
...but it didn't end so well.
The top appeared cooked, so I (impatiently) removed it from the oven without bothering to check whether it had baked through or not. Oopsie.
So I tried again. I baked a gingerbread magic cake this time. I made sure I pricked it with a skewer to ensure that it was cooked though... and it worked! The cake separated beautifully into three distinct layers and the texture and flavour were amaze.
Gingerbread Magic Cake
1/2 cup butter, melted
2 cups milk, slightly warmed
4 tbsp golden syrup
3/4 cup dark brown sugar, packed
4 eggs separated
1 tbsp water
1 cup all purpose flour
3 tsp ground ginger
2 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp vanilla extract
Grease an 8 x 8 brownie pan and set aside. Preheat oven to 160C.
Melt the butter. Add the golden syrup to the warm milk and stir until it dissolves. In a bowl, beat the egg yolks and brown sugar until light and fluffy. In a separate bowl, beat the egg whites until stiff peaks form.
Add the melted butter and tablespoon of water to the beaten egg and sugar. Mix on low speed until well combined.
Mix in the flour and the spices until well combined. On low speed add the milk and vanilla. Fold in the egg whites in two halves at a time, making sure there are no large lumps.
Pour the mixture into the prepared pan and place in the oven. Bake for about 50-55 minutes or until the cake is a dark brown on top and the centre is not jiggly.
Recipe adapted from here.