Lemon Magic Slice
Okay it’s not magic, it’s science – but it’s still pretty cool how a simple cake batter forms different layers while cooking. This slice has a thick set lemon custard on the bottom, with a soft cake layer on top. It’s very easy to make – the one pictured was made by my 12 year old daughter!
- 4 eggs, separated
- 150g caster sugar
- 125g butter, melted
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 115g plain flour
- 1 tsp baking powder
- 400ml milk
- Icing sugar to dust
- Preheat the oven to 160°C
- Whisk the egg yolks with the sugar until pale.
- Add the butter, vanilla essence and lemon zest, and mix together.
- Fold in the sifted flour and baking powder.
- Heat the milk in the microwave until just warm.
- Slowly add the lemon juice and the milk to the mixture, slowly whisking in.
- In a separate bowl, whisk the egg whites until stiff. Slowly whisk in to the mixture. (There will still be bits of egg white visible, that’s fine).
- Pour into a greased and lined 20x20cm cake tin, and bake for 40 mins (or until the top is lightly golden).
- Leave to cool in the tin, then cut into slices or squares and dust with icing sugar
- Best eaten within two days of baking.
- The cake has a slight jiggle once it’s cooked.
- Be careful not to overmix when you add the egg whites. You still want to see little bits of it floating in the batter.
This slice separates into layers while cooking to create a really tasty sweet treat. That’s why it’s baked at a lower temperature than normal bakes.
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Made on The Cafe Monday 21 September 2020