Magic Cake


The Magic Cake is a delicious cake consisting of 3 layers, one of sponge cake, one of custard and the last of vanilla pudding! Surely you are thinking that making such a special cake is complicated and time-consuming … but not surprisingly this cake is called “magic”! Just make a single dough with flour, milk and eggs, transfer to a cake tin and baking in the oven will do the rest of the magic, making the three layers appear! Preparing the magic cake dough is really quick and easy, but it is

important to follow the sequence of insertion of the ingredients and all the advice I wrote in the recipe. For the perfect result of this cake, it is also important that it is cold in the fridge before being cut and tasted, so I recommend preparing it one day before eating it. Your guests will be amazed by this delicious three-layer cake. No one will be able to resist its goodness, creaminess and delicacy!


500 ml warm whole milk
150 g sugar
125 g melted butter
115 g flour
4 egg whites
4 yolks
water 1 tablespoon
lemon juice 1 tbsp
1 teaspoon vanilla extract
1 lemon-flavoured vial

Preparation time: 10 min
Cooking time: 1h 20 min
Ready in: 1h 30 min
Amount per serving Calories 310

1. Preparation of Magic Cake

The recipe for the magic cake is very simple but it is important to follow all the steps to the letter for a perfect result. In a large bowl, work the egg yolks with the sugar with the help of an electric mixer for at least 3 – 4 minutes. Obtained a clear and frothy mixture, add the spoonful of water, the vanilla extract and the lemon flavoured vial. The flavourings can be replaced according to your tastes, but it is important to “abound”, since the cake may eventually make the taste of eggs feel too much. Work the yolks with the flavourings for another couple of minutes.

Now add the melted butter to the mixture and work again with the mixer for another 2 – 3 minutes.

It’s time to insert the flour; add to the mixture a spoonful of flour at a time until you finish it all, always working with the mixer; in the end, you have to obtain a very dense and lump-free compound.

Reheat the milk thoroughly (you can do this in the stove or in the microwave), then add it to the mixture little by little, working with a manual whisk.

2. Preparation

Put the mixture aside for a moment and beat the egg whites. Put the egg whites in a large bowl, add the lemon juice and work with the electric mixer until soft snow … be careful not to beat the egg whites too much!

Add the beaten egg whites to the mixture prepared a little at a time with the help of a manual whisk; do not be afraid at this stage of “disassembling” the eggs slightly, the cake will not be affected at all. At the end of the processing, the dough will be very “liquid” and slightly foamy on the surface.

Transfer the dough to a square buttered pan lined with parchment paper measuring approximately 20 cm each side; it is important that the pan is lined with parchment paper in order to be able to pull the cake out easily. Bake the cake in a preheated static oven at 150 degrees for 80 minutes. Once the cake is cooked, take it out of the oven and let it cool completely at room temperature. Chilled the cake, put it in the fridge to harden for at least a couple of hours; It is essential that the magic cake is perfectly cold in the fridge before being removed from the mould and cut.

When the cake is very cold in the fridge, remove it from the mould, remove the parchment paper and cut it into small square portions; to obtain “perfect” slices it is important to clean the knife with each cut. The magic cake is ready!

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