How to make it

  • Mix egg whites until stiff.
  • In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
  • Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
  • Gently fold in beaten egg whites using a spatula.
  • Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) square baking dish or 9 inch (23 cm) round baking dish (do not use spring form because batter is too liquid and the pan could leak) and bake in preheated 325 F oven for about 60 minutes or until the top is golden.
  • Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.
  • ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
  • The magic of this cake is in the fact that you make only one batter and, after baking, you get a cake with 3 distinct layers: dense one on the bottom, custard-like layer in the middle, and a fluffy sponge cake layer on top. It has wonderful vanilla flavor and simply melts in your mouth.
  • If you wonder how does this magic happen, let’s look at the science behind Magic Cake:
  • A quite liquid batter and a low baking temperature are main reasons why this cake magically separates into three different layers during baking. Flour is the heaviest ingredient in this recipe and it sinks to the very bottom making fudgy bottom layer. Egg yolks are lighter and float above it, creating custard layer in the middle. Egg whites are the lightest and float on top of everything creating sponge cake textured top layer.
  • If you like custard, you will love this cake. Just be sure not to forget to use vanilla, because it is probably the most important ingredient and without it the cake might taste eggy. If for some reason you don’t want to use vanilla, you can substitute it with a tablespoon of rum or rum flavoring.

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