\u00a01. Preheat oven to 325\u00ba, grease a 8″ x 8″ baking dish.<\/span><\/span><\/p>\n2. Add a pinch of cream of tartar to the eggs whites and beat with an electric mixer until stiff. Set aside.<\/p>\n
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.\u00a0Using a rubber spatula, gently fold in the egg whites<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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. \u00a0I … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238,4],"tags":[2455,2458,2457,2456],"class_list":["post-12498","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-cakes-i-dont-have-to-frost","tag-custard","tag-jello-123","tag-magic-cake"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-3fA","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":22619,"url":"https:\/\/willceau.com\/news\/2017\/09\/11\/pear-custard-cake\/","url_meta":{"origin":12498,"position":0},"title":"Pear Custard Cake","author":"Tina Garceau","date":"September 11, 2017","format":false,"excerpt":"You gotta love a cake where you toss pears into a pan, and combine the remaining ingredients into a blender! So easy for such an elegant and delicious result.\u00a0 4 pears, peeled, sliced thin 1\/4 cup butter, melted 3 large eggs 3\/4 cup milk 1\/4 teaspoon salt 1\/3 cup granulated\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/09\/Pear.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/09\/Pear.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/09\/Pear.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":39435,"url":"https:\/\/willceau.com\/news\/2022\/11\/08\/pear-custard-pie\/","url_meta":{"origin":12498,"position":1},"title":"Pear Custard Pie","author":"Tina Garceau","date":"November 8, 2022","format":false,"excerpt":"This is a modest, crustless pie that's packed with fruit. The custard is made in a blender, then poured over a pan of sliced pears and baked. Simple, but a beautiful dessert! 4 pears, peeled, cored, sliced thin 1\/4 cup butter, melted 3 large eggs 3\/4 cup milk 1\/4 teaspoon\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/11\/PearCustardPie-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/11\/PearCustardPie-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/11\/PearCustardPie-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":15785,"url":"https:\/\/willceau.com\/news\/2014\/03\/10\/apple-flognarde\/","url_meta":{"origin":12498,"position":2},"title":"Apple Flognarde","author":"Tina Garceau","date":"March 10, 2014","format":false,"excerpt":"A flognarde is fruit with custard that's baked until it puffs up like a souffl\u00e9. I like to think of it as a cross between pudding and a cake. It can be served warm or at room temperature, and is a great light dessert.\u00a0 5 tablespoons flour 4 tablespoons granulated\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AppleFlognarde.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AppleFlognarde.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/AppleFlognarde.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":12713,"url":"https:\/\/willceau.com\/news\/2013\/04\/23\/diner-banana-cream-pie\/","url_meta":{"origin":12498,"position":3},"title":"Diner Banana Cream Pie","author":"Tina Garceau","date":"April 23, 2013","format":false,"excerpt":"My fondest memories of eating at the lunch counter at Woolworth's were the individually wrapped slices of pie displayed in a dome covered cake stand on the counter. If I finished my grilled cheese and tomato sandwich, my grandmother would spring for a piece of pie. Actually, that's not entirely\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/04\/BananaCreamSlice.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/04\/BananaCreamSlice.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/04\/BananaCreamSlice.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":7715,"url":"https:\/\/willceau.com\/news\/2012\/05\/09\/orange-creamsicle-cupcakes\/","url_meta":{"origin":12498,"position":4},"title":"Orange Creamsicle Cupcakes","author":"Tina Garceau","date":"May 9, 2012","format":false,"excerpt":"I had a bake sale this week. I needed something that wouldn't take up a huge chunk of time, and as luck would have it - I found another cheat! This recipe for Orange Creamsicle Cupcakes comes from the folks at Better Homes and Gardens, and it's a keeper! The\u2026","rel":"","context":"In "Glorious Food"","block_context":{"text":"Glorious Food","link":"https:\/\/willceau.com\/news\/category\/glorious-food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/05\/CreamsicleCupcake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/05\/CreamsicleCupcake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/05\/CreamsicleCupcake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":46859,"url":"https:\/\/willceau.com\/news\/2026\/01\/12\/lemon-yogurt-cake-4\/","url_meta":{"origin":12498,"position":5},"title":"Lemon Yogurt Cake","author":"Tina Garceau","date":"January 12, 2026","format":false,"excerpt":"There's nothing like a citrusy cake on a dreary Sunday. I like to see this as a triple lemony dessert - lemon zest is rubbed into the sugar for the cake, then there's a lemon syrup poured over the baked product, followed by a lemon glaze. It's the perfect lemon\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/LemonCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/LemonCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/LemonCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/12498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=12498"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/12498\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=12498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=12498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=12498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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