Amazing Magic Cake
Get ready to have your mind blown when you make this Amazing Magic Cake. It's "magic" comes from the 3 distinct layers that form when you bake this easy cake recipe - a custard layer, a cake layer and a dense, almost crust-like layer. What could be better than this recipe to keep cake lovers of all ages entertained and completely satisfied. This is the perfect cake recipe to make for an special occasion. Not only will it impress the masses, it will delight the taste buds of all who take a bite!
Notes
- Eggs separate best if they are cool from the refrigerator; however they whip best if the whites are at room temperature. If possible, separate eggs when they come from the fridge, then let stand a few minutes to reach room temperature before whipping.
- Lukewarm milk means that it should be about 100º. Warm refrigerated milk in the microwave for 30 seconds – it should feel lukewarm if it matches your skin temperature, neither warm or cool.
We found the inspiration for this cake, from this recipe for Grandma's Magic Cake. Check it out and see which recipe you like more!
Serves8
Cooking Time1 hr 15 min
Cooking MethodOven
Cooking Vessel Size9-inch round deep dish pie plate or cake pan
Ingredients
- 4 eggs, separated
- pinch salt
- 1/2 cup (plus 2 tablespoons) sugar
- 1 tablespoon water
- 2 teaspoons vanilla
- 1 stick butter, melted
- 3/4 cup flour
- 2 cups milk at lukewarm temperature
- powdered sugar for garnish
Instructions
-
Preheat oven to 325 degrees F. Grease or spray a 9-inch round deep dish pie plate or cake pan.
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In the bowl of an electric mixer, whip egg whites with the salt until they form stiff peaks.
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Remove from the bowl to another container and in the same bowl place egg yolks with sugar, water and vanilla. Beat until well mixed and light colored, about 1 minute. With the machine running, add the melted butter and beat until incorporated.
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Add the flour and beat another minute until well mixed, then, with machine running, add the milk slowly until mixture is well combined.
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Use a wide rubber spatula to fold the whites and batter together. The final batter will be somewhat runny and should be well mixed, but small lumps of the egg whites may remain.
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Spoon into the prepared bake dish and bake for one hour until top is golden brown. Gently shake the pan it should be firm with only a slight jiggle in the center; if it moves too much, continue to bake another 5 10 minutes.
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Cool on a wire cooling rack for at least an hour before serving. Serve while just slightly warm or it may be chilled and served cool. Sprinkle with powdered sugar before cutting and serving in wedges.
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CreativityGoddess
Jun 17, 2015
I liked the non-traditional flavor of this cake. It wasn't super sweet, which makes me think I could even have it for breakfast!
SuzieV
Jun 17, 2015
So sweet and delicious! It was like almost like bread pudding--super moist
Julia L
Jun 17, 2015
I could definitely taste the eggs in this cake. It was not as sweet as I was expecting (since the word cake is in the name). If you like desserts that aren't so sweet, you would like this cake.
Samantha M
Jun 17, 2015
I usually don't like pudding cakes because the crust gets soggy, but the crust was still flaky in this one, and the flavors are delicious!
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