Blueberry and Lemon Magic Cake

Tonight, it’s a magic cake recipe I’m offering you. Having already tried the chocolate recipe and then the vanilla one, here is the blueberry and lemon magic cake. A recipe taken, obviously, from the blog of Carine (Chic, chic, chocolat…), the magic cake expert. If you’re looking for a bit of originality, you can also find on her blog a magic cake recipe with cardamom and rose water or even with gingerbread flavours. In short, as you’ll have gathered, you can vary the concept endlessly according to your desires!

For those discovering the magic cake, let me explain the concept again in a few words. The recipe is made up of basic ingredients: eggs, sugar, flour, butter and milk. But it’s during baking that the magic happens. Indeed, once in the oven, the cake divides into three layers with different tastes and textures: a flan base, a light cream in the centre and a very airy génoise sponge on top. A quick reminder of the whys and wherefores: the egg yolks whisked with the sugar, butter, flour and milk create the flan base and the light cream. This is thanks to slow baking (150°) with natural convection that cooks the bottom of the cake like a flan without cooking the central cream. Finally, the génoise layer is formed by the egg whites beaten to stiff peaks. These don’t blend in with the milk, which allows them to float on top of this delicious cake.

This version of the magic cake is really very good. The blueberries somewhat decided to make a run for it and settle around the edge of the cake, but nothing serious. You can really taste the lemon and the blueberry, and the two flavours go together wonderfully. Next try: the coconut raspberry magic cake!

Tips and Tricks

I followed the tips from Carine of the Chic, chic, chocolat… blog.

The key to success lies in the egg whites. Start beating at slow speed and increase gradually. The bowl must be perfectly clean and dry. A little lemon juice helps ensure firm whites. Once beaten, fold them into the batter immediately. Don’t knock the air out of them. There will be lumps and the whites will float on top — that’s completely normal. It’s precisely what forms the sponge layer.

Regarding the tin: round or square, silicone, Pyrex, buttered or lined with baking paper — it doesn’t matter, but it must not be too large; otherwise the layers won’t be distinct. Ideal size: 22–24 cm (9.4 in) diameter. I use a silicone tin with a little oil to stop the cake from sticking.

For baking, use conventional (static) mode. If that’s not possible, reduce the oven temperature by 10°C / 50°F. The cake will rise, sometimes crack, then fall back as it cools — completely normal!

Unmoulding and cutting should always be done when cold — even better the day before. Unmould by turning it upside down onto a baking tray first, then onto the serving dish. The sponge layer ends up on top.

Here is a video of a magic cake recipe for those who need to see the technique — it’s not the blueberry and lemon version, but the steps are the same: click here!