How to Make 3-Layer Magic Cake
The magic happens when the cake batter separates into three distinct layers in the oven. Thanks to a low oven temperature (325 F), the liquid-y batter settles into a thick, fudgy bottom layer and a custard center. The whipped egg whites, folded into the batter just before baking, rise to the top to form a layer of delicate sponge cake. Because the order and preparation of ingredients are crucial to success, be sure to separate your eggs cleanly—that means no yolk bits in your egg whites—and beat the whites in a clean, dry bowl (metal or copper is best). When folding the egg whites into the batter, don’t over-mix. In fact, the egg whites should make the batter quite lumpy. Finally, let the cake cool down completely before slicing it, which allows the custard to firm up so it’s easy to serve.
Magic Cake Recipe
4 eggs (yolks and whites separated)3/4 cup sugar1 tsp. vanilla extract1 stick unsalted butter, melted3/4 cup all-purpose flour2 cups milkPowdered sugar, for dusting4 eggs (yolks and whites separated)¾ cup sugar1 teaspoon vanilla extract1 stick unsalted butter, melted¾ cup all-purpose flour2 cups milkPowdered sugar, for dusting
Once you’ve mastered this basic Magic Cake recipe, feel free to experiment with a bevy of different flavors. Adding cinnamon, nutmeg, and pumpkin purée to the batter will yield a delicious fall-inspired treat, while tossing in some unsweetened cocoa powder and a dash of espresso powder creates a rich, chocolatey dessert that’s perfect for any time of year.
