I love desserts with different textures. Which is why I’m bringing magic cake back! This time, with a taro twist from leftover taro milk tea powder I previously bought.
The magic cake typically has three different layers- a soft sponge, a creamy custard and a fudgy dense (kuih-like) base. The supposed “magic” cake is quite a simple one batter recipe and surprisingly ends up into a cake that looks and tastes far more complex.
“What makes the magic cake magic?” you might ask. The answer is…gravity. The batter naturally separates into layers as the mixture settles and bakes in the oven.
After a few trials, below is my version 2.0 recipe of my taro magic cake.
Taro Magic Cake
- 4 Egg whites
- 4 Egg yolks
- 175 g White sugar
- 125 g Butter melted
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 110 g Flour
- 500 mL Milk warmed
- 50 g Taro powder *
- Food colouring (optional)
- Preheat oven to 165 degrees C. Line a 20 x 20 cm baking pan with baking paper.
- Beat egg whites with 4 tablespoons of sugar until stiff peaks form. Set aside.
- Warm up the milk and add taro powder. Mix well to ensure all powder is dissolved. Set aside.
- In a clean bowl, beat egg yolks with the rest of the sugar until pale and fluffy.
- Using a spatula, add melted butter, salt and vanilla to the egg yolk mixture and mix to combine. Then fold in flour to the egg yolk mixture.l.
- Add the taro milk mixture to the egg yolk batter and mix. (The batter will now be very runny). Add in food colouring to reach desired colour (optional).
- Gently fold egg whites into the batter in three batches.
- Pour batter into the baking pan. Bake in the preheated oven for 50-60 minutes until top is browned and the sponge layer has set. The cake is done when it feels firm to touch and a skewer inserted into the cake comes out clean.
- Remove cake from the oven and cool completely. (The sponge will slightly deflate as it cools).
- Cut and serve cake at room temperature or store in the fridge for up to 3 days.