Before you get jittery, its not a Magic Cake in the sense that you bake it and it disappears *poof*. Although I wish it did. That’s gonna be a perfect magic trick. LOL.  Now that I’m thinking about it, it’s really that good. It would be gone in the twinkling of an eye. It’s the perfect Christmas dinner desert. I just want to give a brief account on how I came across this recipe. Enjoy.

One day, as I was surfing the Internet,or should i say i was lost in the black hole called the Internet.  I came across something that struck me. They called it a Magic Cake. And I was like *eyes rolling* oh boy. Can they just not do this to me? 

Well, the deed had been done. It had my attention. And my adventurous gene had woken up. 

There are so many variations to this cake. It’s so beautiful, and not as much stress as it looks. Well, that’s the magic.

It comprises of three layers: a thick fudge layer, a custard layer, and a light fluffy sponge layer. I think it’s called a magic cake because it’s baked with only one batter, and you get this layered beauty. 

It was a but difficult keeping the custard set, so this is a bit messy when you’re eating.
This recipe bakes for about 60 minutes on 165°C. Beware, it’s a very liquid batter, so don’t fret if the batter seems a little watery. The pan also has to be prepared with parchment paper long enough to form hands, this is how you would life the cake out of the pan. 
Ingredients

• 4 large eggs. Separated. 
• 130g Granulated Sugar. 
• 2 tablespoons cold water. 
• 113g unsalted butter (melted).
• 95g all purpose flour. (Sifted).
• 1/8 teaspoon of salt. 
• 480ml milk. (Lukewarm) 
• Powdered sugar/ Cocoa powder for decoration. 

Process. 

**Preheat your oven to 165°C**

1. Whisk the egg yolks, sugar and 2 tablespoons of cold water until. It’s pale and fluffy. 
2.  Slowly drizzle in the melted butter. Scrape down the sides of the bowl. 
3.  Add the flour and salt. Mix until it’s incorporated. 
4.  Gently add the milk. 
5. Whip the egg whites until they get stiff peaks. 
6.  Stir in this mixture to your liquid batter. Don’t over mix. You want to have white bits floating at the top of the batter. 
7.  Turn into your prepared pan, and bake. It would be difficult to know when this cake is baked because a skewer inserted into the centre of the cake would come out wet.  It should turn brown on the top, and be set around the edges, but jiggle lightly when shaken. Also, a finger pressed in the top would not leave a print. 
8. Once the cake is baked, keep it in the refrigerator for about 2 hours, until it’s  completely cooled. 
9.  Cut into squares or triangles, and serve with a light dusting of powdered sugar, or cocoa powder, or both. 

Enjoy!