Magic Cake
User Reviews
4.5
Magic Cake
The original Magic Cake recipe where one simple thin batter transforms into 3 layers as it bakes. It is a marvel of culinary science, with its 3 distinct layers that defy explanation. It's a dessert that's both simple in its ingredients and complex in its execution, leaving even the most seasoned bakers in awe. One bite of this cake and you'll believe in magic.
Ingredients
- 4 eggs at room temperature
- ¾ cup sugar
- 8 tablespoons butter unsalted and melted
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 cups milk lukewarm *
- powdered sugar for dusting
Instructions
- Preheat oven to 325°F (160°C). Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it's easier to get the cake out.
- Separate the eggs and beat the egg yolks with the sugar until light and fluffy.
- Add butter and vanilla extract and continue beating for another minute or two until well incorporated.
- Add the flour and mix until the batter is smooth and well combined.
- Slowly start adding the milk and beat until everything is well mixed together.
- Add the egg whites to a mixer and mix until stiff peaks form.
- Gently fold the beaten egg whites into the batter until well combined. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don't fold the egg whites in completely, you still want to see some of the white bits floating at the top.
- Pour batter into baking dish and transfer it to the preheated oven. Bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
- Sprinkle some powdered sugar after cake has cooled. Cut it into squares and serve.
Notes
- *Lukewarm milk refers to milk that is warmed to a temperature between 95°F and 105°F (35°C to 40°C).
- The baking time can vary greatly for this cake. I've baked this cake in 3 different ovens and I've always needed different times which were from 40 to 70 minutes. The oven I have right now only requires about 45 minutes to get a nice golden color on the cake, whereas other ovens I've used required the full 70 minutes. Test if after 40 minutes to see what it looks like. The cake is done when it only jiggles slightly but feels firm to touch.
General guidelines for baking at high altitude (not all may apply to this recipe): If baking at altitudes of 5000 feet or higher, keep this in mind:
Use a sturdy baking pan: The lower air pressure at high altitudes can cause cakes to rise and collapse more easily, so it's important to use a sturdy baking pan that can support the weight of the batter. A heavier or thicker pan can help the cake bake more evenly and reduce the risk of collapse. Increase the liquid and leavening agents: At high altitudes, the air is drier and ingredients can evaporate more quickly, which can affect the texture and moisture of the cake. To compensate for this, you may need to increase the liquid in the recipe by a few tablespoons and add a bit more baking powder or baking soda to help the cake rise. Reduce the sugar. As a general rule decrease sugar by 1 tablespoon per cup. Adjust the baking time and temperature: At higher altitudes, the air pressure is lower and the boiling point of water is lower, which can affect the baking time and temperature of the cake. As a general rule, increase the oven temperature 15 to 25°F and decrease the time to 5 to 8 minutes less per 30 minutes of baking time.
- Use a sturdy baking pan: The lower air pressure at high altitudes can cause cakes to rise and collapse more easily, so it's important to use a sturdy baking pan that can support the weight of the batter. A heavier or thicker pan can help the cake bake more evenly and reduce the risk of collapse.
- Increase the liquid and leavening agents: At high altitudes, the air is drier and ingredients can evaporate more quickly, which can affect the texture and moisture of the cake. To compensate for this, you may need to increase the liquid in the recipe by a few tablespoons and add a bit more baking powder or baking soda to help the cake rise.
- Reduce the sugar. As a general rule decrease sugar by 1 tablespoon per cup.
- Adjust the baking time and temperature: At higher altitudes, the air pressure is lower and the boiling point of water is lower, which can affect the baking time and temperature of the cake. As a general rule, increase the oven temperature 15 to 25°F and decrease the time to 5 to 8 minutes less per 30 minutes of baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 247kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 104mg | 35% |
| Sodium | 54mg | 2% |
| Potassium | 116mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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