I had some organic Oranges so I wanted to use the whole of them including the skins. I decided to make my favourite Magic Cake with the Oranges. However, there was a problem. I had all the basic ingredients except for butter at home. Instead of going to the shop to buy some unsalted butter I wanted to try using Coconut Oil. Because the characteristic of Magic Cake is its custardy creamy base, I was a little anxious if the taste would come out as it should be. But I tried making it as an experiment anyway.
Orange Magic Cake
By my exeperiment the Magic Cake with Coconut Oil was just fine. It might have been better actually. It worked as a Magic Cake and tasted much lighter on my palate.
Maybe because there’s no buttery flavour, the taste of Orange comes out stronger and that was good.
- 2 Organic Oranges
- 2 large Eggs
- Sugar 70g (45g + 25g)
- 60g Coconut Oil
- 50g of Plain Flour
- about 150ml of Whole or Semi-skimmed Milk
- 1 Tsp of Vanilla Extract
Preheat the oven at 160℃.
Place a baking sheet inside the cake tin (round shape with 15cm in diameter) all the way up to the top edge.
Leave Milk in room temperature.
Grate the skin of Oranges. Squeeze the juice out the oranges and place it in a measuring jug. By adding Milk into the jug to make a 250ml of liquid mixture in total.
Melt Coconut Oil in a warm water bath and leave it for a while to cool down to room temperature.
Divide Eggs into Yolk and Egg White in separate bowls. Add 45g of Sugar into Yolk and mix well until it becomes fluffy and light creamy colour. Add in the Orange zest.
Add the cooled Coconut Oil and Vanilla Extract into the Yolk mixture. Add in Plain Flour and mix thoroughly with a whisk until it becomes a shiny smooth texture.
Add in 1/4 of the Milk mixture into the Yolk mixture and combine well. Add in the rest of the Milk mixture. The combined mixture becomes very liquidy but do not worry.
Whisk Egg White with 25g of sugar in another clean bowl until it forms stiff peaks. Add the 1/3 of whipped Egg White into the Yolk mixture and combine well. Add in the rest of whipped Egg White into the mixture but this time mix very lightly and leave some blobs of Egg White floating around.
Pour the mixture into a cake tin. If you use a tin that the base comes off, cover the outside of the bottom and side part of the tin with a sheet of aluminium foil. Place the tin on the baking tray and pour hot water onto the tray outside of the cake tin up to about 2cm in depth. Place the baking tray into the preheated oven and bake for about 45 minutes.
Check whether it’s baked by doing the skewer test. Bottom part is rather soft so do not worry if slightly wet. Take the tin out from the Oven and cool it down completely. It is recommendable to chill in refrigerator overnight.
As you can see in this photo the top part has a Soufflé type texture and the middle part is a spongy cake, but the bottom part comes out quite moist and a little like a custard cream. It’s magic!