Magic Cake Recipe

"One of the easiest cakes you’ll ever make, and one of the most impressive, not to mention delicious. Go ahead, try to stop at eating only one piece. That will require some magic! Three layers of cake and one of them is custard. MMmmmm good! PLEASE NOTE: You can refrigerate cake for up to 5 days. You can double this recipe to make a 9x13 inch pan, and just adjust the cooking time."

Original is 9 servings

Metric US

I've Tried It

Ingredients

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4 large eggs (separate yolks from whites, at room temperature)
1 teaspoon vanilla extract
3/4 cup granulated sugar
1/2 cup butter, melted (1 stick)

3/4 cup all-purpose flour
2 cups milk (lukewarm)
Confectionary sugar, for dusting cake

Nutritional

Serving Size: 1 (119.4 g)
Calories 263.1
Total Fat - 14.5 g
Saturated Fat - 8.3 g
Cholesterol - 125.6 mg
Sodium - 94.3 mg
Total Carbohydrate - 27.5 g
Dietary Fiber - 0.3 g
Sugars - 19.5 g
Protein - 6.1 g
Calcium - 81.3 mg
Iron - 0.6 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 325 degrees F.

Step 2

Grease an 8x8 inch baking dish.

Step 3

Separate eggs, and add the egg whites to a mixer, and mix until egg whites are stiff.

Step 4

Place egg yolks in a bowl, and set aside.

Step 5

Beat the egg yolks with the sugar, until light.

Step 6

Add butter and vanilla, and continue beating for another 1-2 minutes, then add the flour, and mix it in until fully incorporated.

Step 7

Slowly start adding the milk, and beat until everything is well mixed together. Add the egg whites, a third at a time, and gently fold them in using a spatula. Repeat until all egg whites are folded in. (Another variation to folding in the egg whites would be to add a third of the egg whites, and gently whisk them in to the cake batter, then reverse the process, and add a bit of the cake mixture to the egg whites and gently whisk in. Repeat until all cake batter has been whisked in.

Step 8

Pour the batter in the prepared baking dish, and bake for roughly 60 minutes or until done (All ovens are different, so start checking at 40 minutes and keep checking until done).

Step 9

The cake will still jiggle in the middle when you take it out, so that's normal. Let it cool completely, then sprinkle with confectionary sugar. Cut into squares and serve (I like to refrigerate mine before eating, then top with whipped cream at serving time. I don't sprinkle it with confectionary sugar when using the whipped cream).

CookTillUDrop

I made a double recipe to fill a 9x13 inch pan because I was having company come. We all loved it and I got compliments from all who ate it. It is creamy and delicious and I love how it made layers. So good with a little ice cream on the side. Ovens vary so you have to cook this until it just jiggles a little in the middle, then take it out and let it finish thickening as it cools. If you do this it comes out great!

ellie

Okay but I think there is something off in the amount of the ingredients - there seemed to be too much liquid. It was never solid or cooked through after an hour.