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Magic Cake

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Experience the magic of this cake that separates into layers of cake and custard as it bakes—a true delight for any dessert enthusiast!

Ingredients

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  • 2 cups whole milk
  • 1/2 cup unsalted butter, diced
  • 4 large eggs, separated
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg (optional)
  • 3/4 cup all-purpose flour
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 325°F and prepare an 8-inch square pan by greasing it lightly. In a saucepan, heat the whole milk and diced unsalted butter over medium heat until the butter melts completely. Remove from heat and set aside.
  2. In a large bowl, beat the egg whites until stiff peaks form. Set aside. In another bowl, whisk together the egg yolks, granulated sugar, vanilla extract, kosher salt, and ground nutmeg (if using) until well combined. Gradually add the all-purpose flour to the yolk mixture, stirring until smooth.
  3. Slowly pour the warm milk and butter mixture into the yolk and flour mixture, whisking constantly until smooth and well combined.
  4. Gently fold the beaten egg whites into the batter until no streaks remain. The batter will be thin and liquidy.
  5. Pour the batter into the prepared pan and bake in the preheated oven for about 50 minutes, or until the top is golden brown and the center is set. Remove from the oven and allow the Magic Cake to cool in the pan for at least 1 hour. For best results, refrigerate before serving to allow the layers to set completely. Optionally, dust with powdered sugar before serving for a finishing touch.

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