Lemon Magical cake

A three layered cake from just one batter mix!

This is probably one of the most fun bakes I´ve ever made! It´s called magical cake since one single batter mixonce baked in the oven separates into 3 layers: pudding at the bottom, custard in the middle and sponge at the top! I have added some lemon zest and juice to this recipe for a lovely citrous flavour but for those of you that are not into citrous feel free to replace it with vainilla essence.

🍋Ingredients

• 4 eggs

• 145g caster sugar

• Zest of 1 lemon

• 1 tbsp lemon juice

• 1 tbsp warm water

• 125g butter, room temperature

• 110g plain wheat flour

• 500ml whole milk, lukewarm

🍋Method

• Separate the whites and yolks

• In a clean bowl whip the egg whites with 2tbsp of the sugar (add the sugar halfway whipping) until medium firm peaks form

• Whisk the egg yolks and the rest of sugar for 5 min until fluffy. While whisking add the warm water and continue to win for 2 more min. Then add the room temperature butter and whisk again. Add the lemon zest, lemon juice and whisk. Add the sifted flour and mix. Finally add the lukewarm milk and mix

• Fold in the egg whites into the bater until well incorporated. Transfer mix to a 20x20cm baking pan lined with parchment paper

• Bake at 150C for 55-60minutes. Leave it to cool in the fridge for at least 2 hours before slicing

FAQS and TIPS

• Make sure that you carefully follow every single step and instruction in this recipe so the three layers form

• How do I get properly whipped egg whites? Proferably use a very clean and dry metal bowl as plastic bowls tend to retain fats that interfere with the whipping of the egg whites. Make sure you dont get any shell or yolk bits into the egg whites as this will also stop them from whipping. I like to individually crack my eggs into a separate browl and then add the whites to the metal bowl one by one to avoid any contamination. Finally I like to add a few drops of lemon juice or 1/4 tsp of cream of tartar to stabilise the whites