Vanilla Magic Cake – 1 batter during baking magically separates into 3 layers: dense on the bottom, custard in the middle, sponge on top.
What is Magic Cake?
The magic of this cake is in the fact that you make only one batter and, after baking, you get a cake with 3 distinct layers: dense one on the bottom, custard-like layer in the middle, and a fluffy sponge cake layer on top. It has wonderful vanilla flavor and simply melts in your mouth.
The Science Behind Magic Cake
In case you wonder how does this magic happen, let’s look at the science behind Magic Cake:
A quite liquid batter and a low baking temperature are main reasons why this cake magically separates into three different layers during baking. Flour is the heaviest ingredient in this recipe so it sinks to the very bottom making fudgy bottom layer. Egg yolks are lighter and float above it, creating custard layer in the middle. Beaten egg whites are the lightest and float on top of everything, therefore creating sponge cake textured top layer.
What kind of flour do I use in the Vanilla Magic Custard Cake?
I’m using cake flour which is very finely milled, as it is a bit lighter and softer then all-purpose flour. It will make your cakes less chewy and dense. You can make your own cake flour by placing 2 Tbsp of cornstarch into a 1-cup measuring cup. Spoon all-purpose flour into the same measuring cup over the cornstarch, up to the brim.
What does Magic Cake taste like?
Magic Cake tastes like custard. If you like custard, you will love this cake. Just be sure not to forget to use vanilla, because it is probably the most important ingredient and without it the cake might taste “eggy”. Those of you who for some reason don’t want to use vanilla, know that you can substitute it with a tablespoon of rum or rum flavoring.
TIP No 1: First of all, be sure that all ingredients are at room temperature. Because when eggs, water or milk are cold, they will harden the butter. Even if you forgot to take eggs out of the fridge earlier, put them in a bowl of warm (not hot) water for about 5 minutes.
TIP No 2: Keep in mind that baking time may vary from oven to oven. I baked this cake many times in both gas and electric ovens. After about 50 minutes the cake is still slightly jiggly in the middle. After 60 minutes it is soft, but not jiggly any more. In the electric oven I had to cover it with aluminum foil after about 30 minutes of baking as it was browning too quickly. In conclusion, it is necessary to adjust the recipe according to your oven.
TIP No 3: Do not mix batter and beaten egg whites not to ruin air bubbles that were trapped in. Use a spoon or spatula to gently combine them. As a result, you should still see some little “clouds” of egg whites floating on top of the batter.
Once cooled, the cake will probably fall a bit, but that is perfectly normal.
Recipe for this cake comes from a blog in Spanish decoraciondemabel.blogspot.com.es by Mabel Mendez.
Magic Cake Video
UPDATE: Finally I have an opportunity to show you exactly how I’m making famous Magic Cake. I’ve made a video with exact step-by-step process. Just click Play button and enjoy!
Vanilla Magic Custard Cake - 1 batter during baking magically separates into 3 layers: dense on the bottom, custard in the middle, sponge on top
- MAGIC CAKE:
- 4 eggs, separated, at room temperature
- 4 drops lemon juice or white vinegar (optional)
- 1/2 cup + 2 Tablespoons (5.3 oz; 150 g) sugar
- 1 Tbsp water
- 2 tsp vanilla extract
- 1 stick + 2 tsp butter, melted (125 g)
- 3/4 cup (4 oz; 115 g) cake flour
- 2 cups milk, lukewarm (500 ml)
Magic Cake baking directions: Mix egg whites until stiff. You can add 4 drops of lemon juice or white vinegar to stabilize the egg whites.
In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
Gently fold in beaten egg whites using a spatula or a spoon. Do not use mixer for this step because it will ruin the air bubbles trapped in beaten egg whites. Do not fully incorporate batter and egg whites. There should still be some little "clouds" of egg whites floating on top of the batter.
Pour batter into a greased and floured 8 inch x 8 inch (20 x 20 cm) square or 8 inch (20 cm) round baking dish. Do not use spring form because batter is too liquid and the pan could leak. Bake Magic Cake in preheated 325 F (160 C) oven for about 60 minutes or until the top is golden and cake is still soft, but not jiggly any more. If the top starts browning too quickly (after about 30 minutes of baking), cover the cake with aluminum foil.
Cool in the pan for at least 3 hours. Serve Magic Cake sprinkled with powdered sugar.
For Banana Magic Cake recipe:
For Carrot Magic Cake recipe:
For Pumpkin Magic Cake recipe: