I followed a link trail from LifeHacker to the Telegraph uk for a "Magic three layer cake" (http://www.telegraph.co...) which is an eggy concoction that when baked separates into a sponge cake top layer, a rich custard center, and a dense almost pastry-like bottom layer.
We've made one, and it turned out rather nicely. However, in the photos accompanying therecipe the three layers are roughly even thirds. Ours was dominated by the center custard with just thin crusts on either side. Still very tasty and interesting, but I'd like to figure out what variations might have caused our center layer to be much more thick than the either two.
With a name like "Magic Cake" all I can find via Google is is Pinterest-esque recipes and click bait articles ala "OMG She puts two eggs in a blender, and then THIS happened!~!" Nothing conducive to a thoughtful consideration of the ingredients and subtle tweaking and tuning of the recipe.
Can you help me name this recipe in some more level-headed way to facilitate my own research, or else offer some suggestion yourself as to what might help the layers form more evenly?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)