Magic Cake

Magic cake is a clever cake that separates into three layers all on its own in the oven: sponge, souffle, and custard. The batter is thin and comes together in one bowl, and all the magic happens during slow baking at 150°C. I recommend this for anyone who loves baking experiments - enjoy!

Magic Cake

A magical three-layer cake: from one thin batter, the oven creates a sponge, souffle, and custard layer.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Cooling in the oven 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 3 eggs
• 90 g sugar
• 1 tbsp water
• 90 g butter
• 90 g flour
• 1 ml vanilla essence
• salt pinch
• 375 ml milk

Method

 

1. Separate the egg whites from the yolks. Whisk the yolks with the sugar and water until pale.
2. Add the melted butter and stir. Sift in the flour with the salt, add the vanilla, and mix well again.
3. Pour in the milk and stir - the batter will be thin, which is exactly right.
4. In a separate bowl, whip the egg whites into a stiff, fluffy foam and quickly, gently fold them into the batter.
5. Grease the pan with butter, pour in the batter, and bake for 50 minutes at 150°C. Do not open the oven door while baking.
6. Leave the finished cake in the turned-off oven for another 30 minutes, then remove and let cool. The top should have a crisp sponge crust, and the cake itself should jiggle slightly when pressed.
   

Notes

It's best to let the cake cool completely before slicing - warm, it cuts very poorly.

Tips

• Use a glass or ceramic dish - it heats the batter more gently.
• Fold in the egg whites quickly, so the batter stays even in density.