I Made “Magic Cake” with just 4 ingredients, and it’s the ideal light and fluffy dessert.

Gateau magique, often known as magic cake, is a delicate French confection that is quite impressive. Even though the cake is baked in a single pan, the batter separates into three layers during baking.

This cake only requires four ingredients to make: eggs, milk, sugar, and flour. It comes together quickly and effortlessly. It’s also perfect for any occasion, whether you’re taking dessert to a summer potluck or just need a quick treat at home because of the unexpected cake layers it produces.

How Do You Make Magic Cake?

The name “magic cake” comes from the way baking creates three levels without requiring layering the batter or assembling individual baked cake layers. It’s akin to magic and strongly resembles a Dutch Funny Cake.

The unique structure of the cake is created by the separation of ingredients during baking. The texture of the lower layer is stiffer and more custard-like. Egg whites are whipped to create an airy sponge on top, while the middle layer is soft and creamy.

With a straightforward flavor and a slight sense of sweetness, the texture is generally light. It tastes great either way—on its own or when covered with powdered sugar and berries. Another choice? To further intensify the flavor, add one teaspoon of pure vanilla, almond, or lemon extract.

Recipe for Magic Cake

The culinary blogger Kirbie’s Cravings is the source of this magic cake recipe. This recipe just needs four ingredients, although many other magic cake recipes call for butter and other extra ingredients.

Ingredients

• 4 cold eggs, separated
• 3/4 cup flour
• 3/4 cup sugar
• 2 cups milk

Guidelines

Step 1: Get the batter ready.

Preheat the oven to 325°F. Line an 8×8-inch cake pan, measuring 2 inches tall, with parchment paper.

Combine the flour, sugar, egg yolks, and a half-cup of milk in a sizable mixing basin. After whisking until smooth, stir in the rest of the milk.

Step 2: Beat the egg whites.

Beat the egg whites on high speed in a clean mixing bowl using a hand mixer or in the bowl of a stand mixer with the whisk attachment until stiff peaks form.

Step 3: Bake and fold

Gently fold in one-third of the egg whites into the thin batter, swirling just enough to include the liquid at the bottom. After folding in a third more until completely combined, fold in the remaining egg whites. Make sure the dish has no liquid left at the bottom.

Fill the cake pan that has been prepared with the light and fluffy batter. Bake for 45 to 50 minutes. To ensure that it emerges clean, insert a tester into the center. Let the cake cool completely, without cutting, for at least an hour. The cake can be chilled in the refrigerator before serving or served at room temperature.

Some Advice for Baking Magic Cake

• It’s crucial to use the appropriate pan size when making this dish. It’s important to use an 8×8″ square cake pan with high sides to offer support and to assist arrange your layers so that they bake successfully.

• Beat the egg whites after starting the thin cake batter and setting it aside. Divide the egg whites into thirds and stir them in with the batter, making sure each third is well combined. If not, surplus liquid from the bowl’s bottom will keep the layers from developing.

• Without a doubt, the cake requires a long time to bake, thus it is better to keep it in the oven longer than to take it out sooner. When the cake comes out of the oven, the top should be completely golden brown and jiggle a little. The cake might not seem like much right out of the oven, but the layers will become more noticeable as it cools and settles.

read also: Recipe for Pumpkin Ice Cream

I Made 4-Ingredient “Magic Cake” and It’s the Perfect Light and Fluffy Dessert (msn.com)