Magic Cake

Wotchers!

Well, here we all are again, relaxed and refreshed, and ready for a new season for The Great British Bake Off!

Yes, it’s back tonight, 8pm BBC2, for its fourth season, with a baker’s dozen of contestants and a mammoth 16 episodes, so everybody buckle up (or unbuckle your belt) it’s going to be a mammoth, sugar-filled ride.

In celebration, I’ve decided to make a post on the GBBO theme of the week, which is CAKE – and this recipe is perfect bit of froth with which to celebrate. It’s also a fabulous example of the sense of alchemy that baking can create. One mixture that magically separates into three differently-textured layers during baking: a light and frothy top, a creamy custard middle and a firm base.

There seem to be two versions of this cake floating around the Web, both originating on Spanish blogs. The earliest version I’ve managed to find dates from 2009 and is flavoured with coconut and lemon. The more recently popular versions remove the coconut and opt for the plainer versions of either chocolate or vanilla. Admittedly, the layers are easier to discern in the smoother versions, but the coconut and lemon, textured version is also a delight: like a baked cheesecake, but with nowhere near the amount of fat.

So, seeing as I can’t decide between the versions, I’m including both for your delectation, and as soon as the latest coconut and lemon version finishes chilling in the fridge, I’ll be posting a picture of that as well.

Magic Cake

Vanilla/Chocolate version

4 large eggs
1tbs water
2tsp vanilla extract
150g caster sugar
125g unsalted butter
112g plain flour (Or Chocolatize™ it 50:50 with flour and cocoa)
500ml milk

• Set the oven to 180°C, 160°C Fan.
• Line a tin with baking parchment. The size and shape doesn’t really matter.I suggest either a 22cm round cake tin (not spring-form or loose-bottomed, as the mix is too liquid), or a rectangular tin approx 28cm x 20cm.
• Separate the eggs.
• Warm the butter until just melted.
• Warm the milk to blood temperature.
• Whisk the yolks, sugar, water and vanilla together until light and creamy.
• Add the melted butter and whisk to combine.
• Add the flour and whisk to combine.
• Pour in the warmed milk and stir thoroughly.
• Whisk the egg whites to stiff peaks and fold into the rest of the ingredients.
• Pour the mixture into the prepared tin.
• Bake for 40-45 minutes until well risen and the top is browned.
• Cool in the tin. The cake will fall slightly on cooling. If serving warm, let it cool for 30 minutes before serving. To serve cold, chill in the fridge at least 4 hours, and preferably overnight.
• To serve: dust lightly with icing sugar (vanilla) or cocoa (chocolate).

Coconut and Lemon version.

This version is slightly richer, with a mixture of cream and milk and more sugar.

4 large eggs
220 g sugar
125g unsalted butter
75 g plain flour
100 g dessicated coconut
zest and juice of 2 lemons
300ml double cream
180 ml ​​milk

• Set the oven to 180°C, 160°C Fan.
• Line a tin with baking parchment. The size and shape doesn’t really matter. I suggest either a 22cm round cake tin (not spring-form or loose-bottomed, as the mix is too liquid), or a rectangular tin approx 28cm x 20cm.
• Separate the eggs.
• Warm the butter until just melted.
• Mix the cream and the milk and warm to blood temperature.
• Whisk the yolks, sugar and vanilla together until light and creamy.
• Add the melted butter and whisk to combine.
• Add the flour, coconut, zest and juice and whisk to combine.
• Pour in the warmed milk and stir thoroughly.
• Whisk the egg whites to stiff peaks and fold into the rest of the ingredients.
• Pour the mixture into the prepared tin.
• Bake for 40-45 minutes until well risen and the top is browned.
• Cool in the tin. The cake will fall slightly on cooling. If serving warm, let it cool for 30 minutes before serving. To serve cold, chill in the fridge at least 4 hours, and preferably overnight.
• To serve: dust lightly with icing sugar