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It should be kept chilled for at least 2 hours. It will be easier to turn out if you use a silicone cake tin. Otherwise, it is best to line your tin with baking parchment. The magic cake will taste better after spending a few hours, or even overnight, in the fridge, giving the flavours time to develop.

Magic vanilla cake. M agic coffee cake. M agic lemon and poppy seed cake.

M agic raspberry and matcha cake. M agic pistachio and morello cherry cake. M agic lemon meringue cake.

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M agic intense chocolate cake. M agic brownies. O range and cinnamon cake. C hocolate and hazelnut cake. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Visit our adblocking instructions page. Telegraph Lifestyle Recipes. The batter of the cake is very liquid, so it divides into three layers by itself, each with its own texture and flavour: the base of the cake is a dense, moist cake base a light delicate cream forms in the middle the top layer is a lovely light Genoise sponge How is this even possible?

The tin size I t is important that the size of your baking tin corresponds exactly to the quantity of ingredients in the recipe.


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Baking If the cake is not fully baked, it will not hold together. Turning out the cake I t is vital to wait for the magic cake to set before turning it out.


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Tasting The magic cake will taste better after spending a few hours, or even overnight, in the fridge, giving the flavours time to develop. The important stages in preparing the batter Beat the egg yolks and sugar together well, until the mixture whitens. Incorporate the egg whites gently using the whisk, without mixing too much.

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