Coffee Magic Cake

This Coffee Magic Cake separates into three distinct layers: fluffy sponge, soft custard, and a creamy base, all from one simple batter. It’s rich, smooth, and has the perfect hint of coffee in every bite.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 50

Total Time 1 5

Ingredients

Instructions

Separate the eggs into yolks and whites with an egg separator.
In a large mixing bowl, whisk the egg yolks with the sugar using a hand mixer until pale and creamy.
Add the flour and mix until fully incorporated.
Pour in the melted butter, mixing continuously until combined.
Add the milk and whisk until the batter is smooth.
Pour in the lukewarm coffee and mix until well combined. The batter will be thin.
In a separate bowl, beat the egg whites with a hand mixer until stiff peaks form.
Gently fold the egg whites into the batter using a balloon whisk or spatula. The batter will be foamy and slightly lumpy.
Pour the batter into a 20x20 cm baking dish lined with parchment paper.
Bake in a preheated oven at 338°F (170°C) regular or 302°F (150°C) fan-assisted for 50 minutes, or until golden and just set with a slight wobble in the center.
Let the cake cool completely in the dish, then refrigerate for at least 2 hours.
Dust with icing sugar before serving and slice into squares or rectangles.

Notes

Let the Coffee Cool: I use lukewarm coffee, not hot, so it doesn’t cook the eggs or split the batter.

Batter Will Look Odd: A thin, foamy, and slightly lumpy batter is exactly what you want for the layers to form.

Be Gentle Folding: I fold the egg whites slowly so they don’t deflate. That’s what gives the cake its airy top.

Chill Before Cutting: I always refrigerate the cake before slicing, it holds the layers together and gives a cleaner cut.

Dust Just Before Serving: I like to add the icing sugar right before serving so it doesn’t absorb into the cake.

Nutrition