I LOVE Magic Cakes! My love affair began when I first tried a delicious slice (ok maybe a few slices) of this Vanilla Magic Custard Cake and was further strengthened after making this Chocolate Magic Custard Cake, so I was all kinds of excited to have the opportunity to review the new ‘Magic Cakes’ book by Christelle Huet-Gomez.
This book is filled with 32 stunning Magic Cake recipes with every kind of flavour you could think of from a Mango and Passion Fruit Heat Cake, Lemon and Poppy Seed Cake to savoury options like a Magic Mustard Quiche. For those of you who aren’t familiar with the deliciousness that is a Magic Cake, it’s a simple cake batter that when baked in your oven at a low temperature, it magically divides itself into three delicious layers: a dense and moist cake base, a delicate custard cream filling and a light and fluffy sponge on top – three cakes in one, no wonder I can’t resist!
After much deliberation I decided to try the Salted Butter Caramel Magic Cake, after all how can anyone resist a caramel cake? The cake itself was really simple to put together and Christelle has included lots of handy tips to ensure your magic cakes turn out perfectly every time.
It really does go against everything you know as a home baker to not keep mixing this cake batter until it’s completely combined, but it’s essential to not dissolve your egg whites when making a magic cake.
Although you can try serve these cakes once cool (after around two hours) I used all of my will power and waited until the next day to give the flavour some extra time to develop and I was not disappointed!
Salted Butter Caramel Magic Cake and a Giveaway!
- 300 g caster sugar
- a few drops of lemon juice
- 150 ml of pure cream - warmed
- 75 g of salted butter - cubed
- For the Cake
- 450 ml of milk
- 4 eggs separated
- 70 g of salted butter - melted
- 90 g of plain flour
- pinch of salt
- Firstly, make the caramel. Place the caster sugar and lemon juice into a large thick bottomed saucepan and cook over a medium/high heat until the sugar mets and turns a lovely caramel colour. While the sugar is cooking, place the single cream into a small microwave safe bowl and warm slightly.
- Once the caramel has changed colour, carefully add the warm cream before removing the saucepan from the heat and stirring in the cubed salted butter.
- Set aside 100g of the caramel and add the milk to the remaining caramel in the saucepan. Place the saucepan over a medium heat and bring the mixture to the boil until the caramel has been completely dissolved in the milk. Allow to cool.
- Preheat your oven to 150 degrees and line and grease a 24cm round cake tin.
- Beat the egg yolks with the melted butter and fold through the flour and salt before adding the caramel milk a little at a time and beating constantly.
- Beat the egg whites in an elective mister until they are still and use a whisk to gently fold them through the cake batter - t's ok if you batter is still lumpy!
- Pour the cake batter into the prepared tin and smooth the surface with the back of a knife. Place the cake into oven for 55 minutes to cook. When you remove the cake it will still wobble slightly.
- Once the cake had cooled for 20 minutes in the tin, transfer it to the fridge to completely cool for a minimum or 2 hours - or overnight if possible before removing it from it's tin.
- Serve the cake straight from the fridge with the caramel you have put aside and some lightly toasted almonds.
If you are thinking of adding to your recipe book collection, Magic Cakes by Christelle Huet-Gomez is a must have. As well as making this Salted Butter Caramel Magic Cake, I’ve also tried the White Chocolate Magic Cake and have plans to try the Pineapple and Coconut Magic Cake and Magic Red Velvet Cake very soon!
For your chance to win one of three copies of Magic Cakes by Christelle Huet-Gomez all you need to do is answer the following question:
‘Who would you make a Magic Cake for and why?’
Magic Cakes by Christelle Huet-Gomez is published by Hardie Grant Books and has a recommended retail price of $19.95. You can purchase a copy here.
Disclosure: I was gifted a copy of this book for the purpose of a review, all opinions and recommendations are my own.
Competition Terms and Conditions:
1. Entires close at 11.59pm Friday 9th October 2015 (AEST).
2. Sorry, this competition is open to Australian residents only.
3. Three winners will each receive a copy of Magic Cakes by Christelle Huet-Gomez rrp $19.95
4. This is a game of skill, the three winners will be choses based on the most creative answers as determined by the judges.
5. The judges decision is final.
6. This prize is not transferrable or redeemable for cash.
7. Winners will be announced on this blog and the Create Bake Make Facebook Page by Wednesday 14th of October 2015.
8. Prizes will be issued by Hardie Grant Books. Neither Hardie Grant Books or Create Bake Make takes any responsibility for prizes which may get lost in the mail.
9. A valid email address is required with all competition entries.