Magic Cakes Live Up to Their Name
If the infamous chocolate cake scene from Matilda doesn’t really seem like such a horrible punishment to you, you might be a certified cake fanatic. Confession time: We are, too. So when we heard about an allegedly new and “magic” cake technique sweeping the Internet, we were immediately intrigued.
Magic cakes use all of the typical cake batter ingredients (eggs, sugar, flour, butter and milk), but the cake’s unique baking process naturally (or magically!) results in three distinctly textured layers. While the top is light and spongy, the middle becomes soft and custardy and the base turns dense and rich. In other words, it’s really delicious.
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The magic part comes from the extra-runny batter that separates while in the oven, where it bakes at a relatively low temperature of 300º to 325º. The cake also requires egg whites and sugar be whipped separately then carefully incorporated, leaving large, airy lumps in the batter to help form that top sponge. There’s little extra work to be done on your part, but a large payoff in the incredible texture trifecta.
There is, however, one caveat: Turns out magic cakes aren’t exactly new. They’ve existed in various forms since the Betty Crocker days, sometimes called pudding cakes, and recipes have been floating around the Internet for years. Still, the magical science behind them hasn’t grabbed everyone’s attention quite yet, and we want to rectify that.
So next time you’re craving a thick slice of moist, fluffy, rich chocolate cake, why not sit back and watch your oven work some magic?
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