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Magic cake
It seems like it’s finally springtime in Ann Arbor. The birds are out, people are jogging all over the place, and the weather is finally keeping itself above 20°. So, along with the news of warm weather, I bring you this springtime Magic Cake! What is it, you ask? Well, it’s a cake made of one batter that magically settles into three layers upon baking! The top layer is a spongey angel food-like cake, the middle layer is a soft, velvety pudding, and the bottom layer is a firm custard. Even though it’s very light, it’s also super decadent! So pretty much the perfect spring or summer dessert.
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Magic cake
- Prep Time 10 minutes
- Cook Time 60 minutes
- Total Time 1hr 10mins
- Yield 8 x 8 cake
- Category dessert
- Method baked
- Cuisine american
Magic cake
Prepare to be wowed by this Magic Cake. Made with sugar, eggs, water, butter, and flour, this is magic cake is too die for.
- Prep Time 10 minutes
- Cook Time 60 minutes
- Total Time 1hr 10mins
- Yield 8 x 8 cake
- Category dessert
- Method baked
- Cuisine american
Ingredients
Units
- 4 room temperature eggs, separated
- 1/2 cup + 2 tablespoons sugar
- 1 tablespoon water
- 2 teaspoons vanilla
- 1 stick butter, melted
- 3/4 cup flour
- 2 cups lukewarm milk
Instructions
- Preheat your oven to 325°F. In medium bowl, beat 4 egg whites until stiff peaks form. In separate large bowl add egg yolks, sugar, water and vanilla. Beat until light.
- Add melted butter and continue beating for another minute. Add flour and mix just until well combined.
- Add lukewarm milk and fold in egg whites.
- Prepare an 8″x8″ pan with butter or oil. Pour batter into pan and bake for about 60 minutes until top is golden. Cool in the pan for 2 hours. Top with powdered sugar.
Recipe from Laughing Spatula.
- Prep Time 10 minutes
- Cook Time 60 minutes
- Total Time 1hr 10mins
- Yield 8 x 8 cake
- Category dessert
- Method baked
- Cuisine american
This cake looks like ACTUAL MAGIC in a baking pan. I think I’ll make this for breakfast…