Here’s a Magic Cake recipe 🍰—a single batter that magically separates into three layers when baked: a custard bottom, creamy middle, and sponge cake top.
Ingredients (9-inch round pan)
- 4 large eggs, separated
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup (120 g) all-purpose flour
- 2 cups (480 ml) milk, room temperature
- 1/4 tsp salt
- Optional: powdered sugar for dusting
Instructions
- Preheat oven
- 325°F (160°C).
- Grease a 9-inch round pan and line with parchment paper.
- Separate eggs
- In one bowl, beat egg yolks with sugar until pale and creamy.
- Add melted butter and vanilla, mixing well.
- Sift in flour and salt, then gradually whisk in milk until smooth.
- Whip egg whites
- In a clean bowl, beat egg whites until stiff peaks form.
- Combine
- Gently fold egg whites into the yolk mixture in 2–3 batches.
- Be careful not to deflate the batter.
- Bake
- Pour batter into prepared pan.
- Bake 50–60 minutes until the top is golden and a toothpick comes out mostly clean.
- Cool & serve
- Let the cake cool completely in the pan (it may sink slightly, which is normal).
- Dust with powdered sugar before serving.
Tips & Variations
- Flavor variations: add lemon or orange zest, cocoa powder, or almond extract.
- Toppings: fresh berries, whipped cream, or chocolate sauce.
- Cutting: use a sharp knife to see the distinct layers of custard, cream, and sponge.
- Storage: keep covered in the fridge for 2–3 days; the custard layer makes it best served chilled.
I can also give a chocolate version of Magic Cake if you want.
