Snickerdoodle Magic Cake Recipe

"This Magic Cake is made just a little different than the other Magic Cakes I have posted here, but that doesn't matter at all! This cake has a thin layer of cake on top followed by a thick layer of delicious snickerdoodly custard, and it's MMMMmmmmm good! PLEASE NOTE: You can refrigerate for up to 5 days. You can double this recipe to make a 9x13 inch pan, and just adjust the cooking time."

Step by Step Method

Step 1

Preheat oven to 325 degrees F.

Step 2

Line an 8x8 inch baking pan with foil, and lightly grease the foil.

Step 3

Whisk together the flour, cinnamon and salt, and set aside.

Step 4

In a small bowl, at high speed, beat the egg whites with 1/4 cup of the sugar and the cream of tarter, until stiff peaks form, about 5 minutes. Set aside.

Step 5

In a medium bowl, at high speed, beat together the egg yolks and the remaining sugar, until pale yellow and creamy looking.

Step 6

Mix in the flour mixture.

Step 7

Using a whisk, to slowly whisk in the warm cream, (Trust me, don’t use an electric beater. The mixture is soupy and will splatter), then mix in the butter, and then fold in the egg whites.

Step 8

Pour into the prepared pan, and bake at 325 degrees F, about 40-50 minutes, until the top is a nice light golden brown and firm, but it will still jiggle some when you shake it (Keep in mind that all ovens are different, so start checking at 40 minutes, and bake until done).