This popular magic cake has three distinct layers, and it only requires four ingredients to pull it off. Here’s how to make it at home.
Magic cake, or gateau magique, is a delicate French dessert That is certain to impress. The cake is baked in a single pan, yet the batter produces three different layers while baking.
This four-ingredient cake is fast and simple to make, using just eggs, milk, sugar, and flour. And thanks to the surprising cake layers produced, it’s ideal for any occasion, whether you need a quick treat at home, or you’re bringing dessert to a summer potluck .
What Is Magic Cake?
Magic cake gets its name from the way three layers are produced while baking, without having to layer the batter or put together separate layers of baked cake. It’s almost magical—and it reminds us a lot of a Dutch Funny Cake .
While baking, the components separate, giving the cake its characteristic structure. The bottom layer is firmer and more custard-like in texture. The center layer is smooth and creamy, while the top layer, owing to the whipping of egg whites .
The overall texture is light, with a simple flavor and just a hint of sugar. It’s great on its own or with berries and powdered sugar on top. Another possibility? Add one teaspoon of pure vanilla , almond, or even lemon extract to further improve the taste.
Magic Cake Recipe
- 4 cold eggs, separated
- ¾ cup flour
- ¾ cup sugar
- 2 cups milk
Step 1: Prep the batter
Preheat the oven to 325°F and line a tall, square cake pan with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, egg yolks and a half-cup of milk. Whisk until smooth, then add the rest of the milk.
Step 2: Beat the egg whites
Beat the egg whites on high in the bowl of a stand mixer equipped with the whisk attachment, or in a clean mixing dish with a hand mixer, until stiff. stiff peaks form.
Step 3: Fold and bake
Fold a third of the egg whites into the thin batter, carefully swirling to integrate the liquid at the bottom. Fold in another third of the egg whites until thoroughly integrated, then fold in the remaining egg whites. Check that there is no liquid left at the bottom of the bowl.
Fill the prepared cake pan halfway with the light and fluffy batter. Cook for 45–50 minutes. Insert a tester into the center to ensure it is clean. Let the cake cool fully for at least one hour before cutting and serving. Serve the cake at room temperature or refrigerate it before serving.
Hungry for more? Don’t forget to check out the chocolate magic cake recipe.
Tips for Making Magic Cake
- It is critical to use the proper pan size for this recipe. Using a square cake pan High walls are essential for providing support and will assist set up your layers for success.
- Begin with the thin cake batter, leave aside, and then whip the egg whites. While mixing the batter and egg whites, divide the whites into thirds to ensure that each third is properly included. Otherwise, extra liquid from the bottom of the bowl will prevent the layers from forming.
- The cake will take some time to bake, and it is better to leave it in the oven longer than to remove it too soon. Before removing the cake from the oven, the top should have a tiny jiggle and be completely golden brown. The layers may not be visible right out of the oven, but as the cake cools and settles, they will become more visible.
What is the science behind magic cake?
It is cooked at a low temperature of 310 (F) / 160 (C) (C). because it has whipped egg whites in a very thin batter, the air bubbles have time to rise to the top, rather than infalting the entire cake, creating a sponge layer, and the bottom of the cake next to the pan cooks faster, because of the higher heat.
What is in the cake?
Cakes are typically produced in one of three ways in the United States. In the conventional method the sugar and fat are creamed together, the egg added, and a mixture of flour, salt, and baking powder mixed in alternately with the liquid, beginning and ending with dry ingredients.
What is a goofy cake?
A decent quality cake should have a smooth and malleable texture. This is determined by touching the cake. The texture of the cake completely depends on the physical condition of the crumb and the type of grain. A good quality cake will have a soft, velvety texture without weakness, and it should not be crumbly.
What makes the cake fluffy and spongy?
Baking powder is combined with flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas becomes trapped in the dough and bubbles out, causing the cake to rise and become soft and spongy.
What does cake do to your brain?
When we eat sweet foods the brain’s reward system — called the mesolimbic dopamine system — gets activated. Dopamine is a brain substance generated by neurons that might indicate a happy occurrence.