Hazelnut Magic Cake

Para versão Portuguesa clique aqui: "Bolo Mágico de Avelã"

4 eggs, separated

100g/1 cup icing sugar + enough to dust cake after baking

296g/1 cup hazelnut spread

2 tbsp cocoa powder

1 tsp vanilla

125g/½ cup butter, melted

100g/¾ cup flour less 1 tbsp

500ml/2 cups milk, lukewarm

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 hazelnut spread, cocoa powder, butter and vanilla. Sift flour and add to the egg mixture until fully incorporated. Gradually add milk and mix well. 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 50 to 65 minutes.  Check on it after 50 minutes and test with skewer. Skewer should come out clean, if not, leave until skewer comes out clean. Let cool completely before turning out onto a serving plate. Cut into squares and dust with icing sugar.

Caramel Magic Cake

Para versão Portuguesa clique aqui: “Bolo Mágico de Caramelo”

Another month means another Magic Cake recipe: this time of caramel flavour. I hope you like it!

125g/½ cup melted butter

170g/1 cup brown sugar (50g+120g / ¼ + ¾ cup)

4 eggs

1 tsp vanilla

115g/¾ cup flour

500ml/2 cups lukewarm milk

Icing powder for dusting

Preheat oven to 160ºC/325ºF. Grease an 8in x 8in/20cm x 20cm baking pan and line with parchment paper. Place the butter along with 50g/¼ cup brown sugar in a saucepan over medium heat mixing constantly for 5 minutes. Remove from heat and leave to cool. The mixture will not be smooth and the sugar will be slightly crystalized.

Beat the egg yolks with the remaining sugar until light and fluffy. Mix in the butter and sugar mixture, vanilla and stir well. Sift flour and add to the egg mixture until fully incorporated. Slowly add milk. 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 pan and bake for 45 minutes until lightly golden. Test with skewer and if necessary leave for an extra 5 to 10 minutes. Let cool completely before turning out onto a serving plate. Dust with icing sugar and cut into squares.

Magic Coffee Cake

Para versão Portuguesa clique aqui: "Bolo Mágico de Café"

If you like coffee then I'm sure you’ll love this version of the Magic Cake! Just like the others it has three distinct layers: a layer of fluffy cake, a layer of creamy custard and a layer of dense moist cake.

4 eggs, separated

150g/ ¾ cup sugar

125g/ ½ cup butter, melted

115g/ ¾ cup flour
500ml/2 cups milk, lukewarm

20g instant coffee

Preheat oven to 160ºC/325ºF. Grease an 8in x 8in/20cm x 20cm baking pan. Place  ⅓ of the milk into a saucepan and heat. Add coffee and mix until completely dissolved. Remove from heat and add remaining milk. It should be lukewarm, if not set aside to cool. Beat the egg yolks with the sugar until light and fluffy. Mix in butter. Sift flour and add to the egg mixture until fully incorporated. Slowly add milk with coffee 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 35 minutes until lightly golden. Skewer should come out clean, if not, leave another 5 minutes. Let cool completely before turning out onto a serving plate.

The other versions of Magic Cake:

Brownie Magic Cake

Tangerine Magic Cake

Brownie Magic Cake

Para versão Portuguesa clique aqui: "Bolo Mágico com Chocolate e Nozes"

Another Magic Cake recipe! Last month I published the tangerine version (follow the link "Tangerine Magic Cake" for recipe), and had promised to be back with another version. This "Brownie Magic Cake" shows 3 very distinct layers. I hope you have fun baking it! Enjoy!

4 eggs, separated

1 tsp vanilla

150g/ ¾ cup sugar

125g/ ½ cup butter, melted

115g/ ¾ cup flour
30g/ ¼ cup cocoa powder

500ml/2 cups milk, lukewarm

80g/ ½ cup chopped nuts
50g chocolate chips

  

Preheat oven to 160ºC/325ºF. Grease an 8in x 8in/20cm x 20cm baking pan. Spread the nuts and chocolate chips on the bottom of the pan. Beat the egg yolks with the sugar until light and fluffy. Mix in butter and vanilla. Sift flour and cocoa powder together and mix it into the egg mixture until fully incorporated. Slowly add milk 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.

Tangerine Magic Cake

Para versão Portuguesa clique aqui: “Bolo Mágico de Tangerina”

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.