Magic Cake is a recipe originated on a Spanish blog by Mabel Mendez. It’s one batter which separates into three layers when baked – a sponge cake on top, a custard layer in the center, and a bottom crust. I like to think of it as the Jello 1•2•3 of the cake world! It’s a not-too-sweet cake that’s perfect with a dusting of confectioner’s sugar.
- 4 large eggs, separated, at room temperature
- 1 pinch cream of tartar
- 1 tablespoon water
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons granulated sugar
- 1 stick butter, melted
- 3/4 cup flour
- 2 cups whole milk, lukewarm
- confectioner’s sugar, for dusting
1. Preheat oven to 325º, grease a 8″ x 8″ baking dish.
2. Add a pinch of cream of tartar to the eggs whites and beat with an electric mixer until stiff. Set aside.
3. In a separate bowl, beat the eggs yolks, sugar, water, and vanilla until light in color. Add the melted butter and continue to mix for a minute. Add the flour and mix until blended. Add the milk and beat until well incorporated. Using a rubber spatula, gently fold in the egg whites
4. Pour batter into the baking dish, and bake for 60 to 70 minutes, until the top of the cake is golden. Let cool in the pan for several hours, dust with confectioner’s sugar and serve. Any leftover cake (hahaha) should be refrigerated.