My tangerine tree is loaded with tangerines! So, besides making freshly squeezed juice to drink every morning, I decided to make a twist on the Magic Cake recipe using tangerine juice and it turned out great! During baking the Magic Cake cleverly divides itself into three distinct layers: a soft genoise top layer, a custard layer in the middle and a moist but dense layer on the bottom. It’s easy to play with this recipe using different types of flavours. I promise to be back with another version of this easy to make and easier yet to eat Magic Cake!
4 eggs, separated
1 tsp vanilla
150g/ ¾ cup sugar
125g/ ½ cup butter, melted
115g/ ¾ cup flour
250ml/1 cup milk, lukewarm
250ml/1 cup tangerine juice
Preheat oven to 160ºC/325ºF. Grease an 8in x 8in/20cm
x 20cm baking pan. Beat the egg yolks with the sugar until light and fluffy. Mix in butter
and vanilla. Add flour and mix it in until fully incorporated. Slowly add milk
and juice beating until well mixed together. The batter will be very liquid.
Beat egg whites until stiff. Gradually fold egg whites into the mixture. Batter
should be lumpy. Pour batter into baking dish and bake for 40 minutes until
lightly golden. Skewer should come out clean, if not, leave another 10 minutes.
Let cool completely before turning out onto a serving plate.
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