Portuguese Caramel Magic Cake Recipe

  • 125g or ½ cup melted butter
  • 50g brown sugar
  • 120g brown sugar
  • 4 eggs
  • 1 tsp vanilla
  • 115g or ¾ cup flour
  • 500ml or 2 cups lukewarm milk
  • Icing powder for dusting

Preheat oven to 160ºC/325ºF. Grease an 8in x 8in/20cm x 20cm baking pan and line with parchment paper. Place the butter along with 50g brown sugar in a saucepan over medium heat mixing constantly for 5 minutes. Remove from heat and leave to cool. The mixture will not be smooth and the sugar will be slightly crystalized.

Beat the egg yolks with the 120g brown sugar until light and fluffy. Mix in the butter and sugar mixture, vanilla and stir well. Sift flour and add to the egg mixture until fully incorporated. Slowly add milk. The batter will be very liquid.

Beat egg whites until stiff. Gradually fold egg whites into the mixture. Batter should be lumpy. Pour batter into baking pan and bake for 45 minutes until lightly golden. Test with skewer and if necessary leave for an extra 5 to 10 minutes. Let cool completely before turning out onto a serving plate. Dust with icing sugar and cut into squares.