Magic Cake

If you want to eat three flavors in one bite, the only thing you can do is magic cake! The key materials are simple and easy to use …

The magic cake that has been popular all over the world’s major food sites, its magic lies in letting people eat three flavors in one bite. Isn’t it amazing? After only one baking, the cake will automatically form three layers, one layer is a soft sponge cake, one layer is sweet and creamy like a casita sauce, and one layer is chewy and glutinous like pudding. Different taste, bite, the taste is amazing. And the materials and methods are not complicated, everyone can do it at home!

Material (weight: 6 inches)
Low Gluten Cake Mix 58g
Granulated sugar 75g
Vanilla extract
2 eggs (room temperature)
63g unsalted butter (melted)
250ml milk (warm)

To do
Ready to work:
① Prepare a 6-inch mold and prepare baking paper according to the mold size.
② Divide the eggs into yolks and egg whites, and place them in two waterless and oilless egg bowls. The egg whites can be stored in the refrigerator for later use.
Egg yolk paste production:
① Pour half of the granulated sugar into the egg yolk and stir with a hand whisk until the sugar is melted.
② Pour a spoonful of vanilla extract and stir well.
③ Pour the melted butter into the egg yolk liquid, stir well, and fully emulsify to form an emulsion.
④ Sieve the Japanese cake powder into the egg yolk solution and stir until a smooth and powder-free batter. Do not stir too much to avoid gluten, and the gluten cake will not be so fluffy and hard.
⑤ Add the milk in 3 times. After each stir, add the next milk. After the stir is complete, the egg yolk paste is finished.

Meringue making:
① Whisk the egg white at low speed with an electric eggbeater, then transfer to high-speed whisking. Add the remaining fine sugar three times and whisk until the wet foam is hook-shaped.
② The meringue is added to the egg yolk paste three times and mixed with a hand whisk. Don’t cut and mix directly, don’t flip! When you stir it, you can see the small meringue floating. You can’t see the large meringue. Don’t stir it too much! Otherwise, it will not be possible to form a Casita sauce layer and a pudding layer, and it will become an ordinary cake.
③Pour the stirred cake paste into the mold and put it in the oven. The mold can be selected according to your preference. Even if a non-stick mold is used, a baking sheet is required on the bottom pad, otherwise there is no way to release the mold.
④ Preheat the oven at 140 ° C and bake for 40-50 minutes. Adjust according to your own oven temper, the baking temperature should be lower than the baking Qifeng cake temperature.
⑤ After the magic cake is baked, put it on a drying rack and wait for room temperature to cool. Then put it in the refrigerator to freeze for 1 hour. In order to perfect the taste, remember to refrigerate! Because of the frozen magic cake, the layers will be more clear, the shape is fixed, it is easier to cut into pieces, and it will not be sticky.

What machine is used to cut the cake?