Magic cake (gâteau magique) is something I have wanted to try for a while. When baked the cake batter magically forms layers. I decided to use an unusual flavour profile of an apple cider reduction and vanilla. Although the layers weren’t as distinct as they might have been, the cake didn’t disappoint.
In a wide saucepan, simmer 4 cups of apple cider vinegar until it reduces to half a cup. Let it cool completely. Preheat your oven to 160ºC (325ºF). In a clean bowl whisk 4 egg whites to stiff peaks. If you’re using a stand mixer, transfer the egg whites to another bowl and set aside. Melt 120g (4¼ oz) of butter and let it cool a little. Meanwhile, whisk 4 egg yolks and 1½ cups of powdered sugar until pale yellow. While whisking, add the cooled butter, the apple cider vinegar reduction and 1 teaspoon of pure vanilla essence. If your butter is unsalted, add ½ a teaspoon of salt as well. Mix until everything is blended. Add 1 cup of all-purpose flour and continue to whisk until well combined. Next add 1¾ cups milk. When the milk is fully incorporated, fold the egg whites into the mixture with a spatula. Pour the batter into a greased and lined 22cm (9″) cake tin and bake for 45 – 50 minutes or until the cake no longer wobbles. Cool the cake for at least 1 hour before serving.
michelle picker cooks 