The magic of this cake is in the fact that you make only one batter and, after baking, you get a cake with 3 distinct layers: dense one on the bottom, custard-like layer in the middle, and a fluffy sponge cake layer on top. It has wonderful vanilla flavor and simply melts in your mouth.

Magic Cake

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 4 eggs, separated, at room temperature
  • 4 drops lemon juice or white vinegar
  • 1/2 cup + 2 Tablespoons (5.3 oz; 150 g) sugar
  • 1 Tbsp water
  • 2 tsp vanilla extract
  • 1 stick + 2 tsp butter, melted (125 g)
  • 3/4 cup (4 oz; 115 g) flour
  • 2 cups milk, lukewarm (500 ml)
  1. Instructions
  2. Mix egg whites until stiff. You can add 4 drops of lemon juice or white vinegar to stabilize the egg whites.
  3. In another bowl, beat the egg yolks with the sugar, water, and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
  4. Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
  5. Gently fold in beaten egg whites using a spatula or a spoon. Do not use the mixer for this step because it will ruin the air bubbles trapped in beaten egg whites.
  6. Do not fully incorporate batter and egg whites. There should still be some little “clouds” of egg whites floating on top of the batter.
  7. Pour batter into a greased and floured 8-inch x 8 inch (20 x 20 cm) square or 8 inches (20 cm) round baking dish.
  8. Do not use springform because the batter is too liquid and the pan could leak. Bake in preheated 325 F (160 C) oven for about 60 minutes or until the top is golden and cake is still soft, but not jiggly anymore. If the top starts browning too quickly, cover the cake with aluminum foil.
  9. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.