The Magic Cake is an easy-to-make and unique dessert, as the result is a three-layer cake distinctly separated, all prepared from a single batter that divides during baking. The Magic Cake is essentially a soft and spongy cake with a center of delicious flan and a bottom layer resembling pudding....
Ingredients
egg yolks4
egg whites, beaten to stiff peaks4
warm milk500mL
melted and cooled butter125g
sugar140g
flour110g
lemon zest1tbsp
vanilla extract1tsp
Nutrition (per serving)
Calories
248.8kcal (12.44%)
Protein
4.5g (8.9%)
Carbs
20.6g (7.51%)
Sugars
17.5g (35%)
Healthy Fat
4.9g
Unhealthy Fat
11.8g
% Daily Value based on a 2000 calorie diet
How to make Magic Cake
- Step 1
In a bowl, beat the egg yolks with the sugar until you achieve a light and frothy mixture.
- Step 2
Add the vanilla extract to flavor the mixture, then incorporate the melted and cooled butter and the warm milk, mixing well.
- Step 3
Gradually add the lemon zest and the sifted flour to the mixture, folding gently with smooth, enveloping movements until you achieve a homogeneous batter.
- Step 4
Finally, fold in the egg whites beaten to stiff peaks, using gentle, enveloping movements to aerate the batter.
- Step 5
Pour the batter into a rectangular baking pan that has been greased and floured. Bake in a preheated oven at 180°C (350°F) for 10 minutes, then lower the temperature to 160°C (320°F) and continue baking for another 40 minutes.
- Step 6
When the surface turns golden and a toothpick inserted in the center comes out clean, remove the cake from the oven and let it cool completely. Once cooled, dust with powdered sugar.
Nutrition (per serving)
Nutrition (per serving)
Calories
248.8kcal (12.44%)
Protein
4.5g (8.9%)
Carbs
20.6g (7.51%)
Sugars
17.5g (35%)
Healthy Fat
4.9g
Unhealthy Fat
11.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the milk is warm but not hot, as overly hot milk can affect the batter consistency.
Fold the egg whites gently to avoid deflating them, as they help create the cake's unique layers.
Use a rectangular baking pan for even layer formation and easier cutting into squares.
Serve the cake cold for the best texture and flavor.
FAQS
Why does the Magic Cake have three layers?
The Magic Cake separates into three layers during baking due to the different densities of the batter components. The top layer becomes spongy, the middle layer turns into custard, and the bottom layer resembles pudding.
Can I use cold milk instead of warm milk?
Warm milk is recommended as it helps the batter mix evenly and contributes to the layer separation during baking.
Can I substitute lemon zest with another flavor?
Yes, you can use orange zest or omit it entirely if you prefer a more neutral flavor.
How should I store the Magic Cake?
Store the Magic Cake in the refrigerator, covered, to keep it fresh and maintain its texture.
Can I bake the Magic Cake in a round pan?
A rectangular pan is recommended for even layer formation and easier cutting into squares, but a round pan can be used if preferred.
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North Terrace, Adelaide, South Australia, 5000
Australia