Magic Cake
Discover the enchanting allure of Magic Cake, a dessert that lives up to its name with three distinct layers—airy sponge, creamy custard, and a dense, cake-like base—all made from a single, simple batter. This mesmerizing recipe transforms pantry staples like eggs, milk, and flour into a visually stunning and delicious masterpiece through a unique baking process. Lightly sweetened with vanilla and finished with a sprinkle of powdered sugar, Magic Cake is effortlessly elegant and perfect for any occasion. With only 20 minutes of prep and a two-hour chill time to set its luscious layers, this easy-to-make treat is as magical as it is irresistible. Perfect for beginner bakers and dessert connoisseurs alike, this crowd-pleasing cake is sure to become a new favorite in your recipe collection.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 cups Whole milk
- 4 large Eggs
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
Melt the unsalted butter in a small saucepan or microwave and set it aside to cool to room temperature.
Warm the milk slightly (without boiling it) in a small saucepan or microwave. Set it aside to cool until lukewarm.
Separate the eggs, placing the yolks in one bowl and the whites in another. Ensure the egg whites are completely free of yolk or grease for optimal whipping.
Using a hand mixer or stand mixer, beat the egg whites on high speed until stiff peaks form. This should take 3-5 minutes. Set them aside.
In a separate bowl, beat the egg yolks, granulated sugar, and vanilla extract together until pale and creamy, about 2-3 minutes.
Add the melted and cooled butter to the egg yolk mixture and mix until combined.
Gradually sift in the all-purpose flour and salt into the yolk mixture, mixing slowly until just combined.
Slowly add the lukewarm milk to the flour mixture, mixing on low speed until you have a smooth, thin batter.
Using a spatula, gently fold the whipped egg whites into the batter in three additions. Do not overmix; the egg whites will float, creating a foamy top layer.
Pour the batter into the prepared baking dish and smooth the top with a spatula. Tap the dish gently on the counter to release any air bubbles.
Bake in the preheated oven for 50-60 minutes, or until the cake is golden on top yet slightly jiggly in the center. A toothpick inserted should come out mostly clean.
Allow the cake to cool completely in the pan, then refrigerate for at least 2 hours to set and enhance the layers.
Once chilled, gently lift the cake out of the pan using the parchment paper overhang. Slice into squares and dust with powdered sugar before serving.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 927 mg | 309% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 190.4 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 738 mg | 57% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
