I Made 4-Ingredient “Magic Cake” and It’s the Perfect Light and Fluffy Dessert

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The cake bakes in a single pan, yet creates three distinct layers during the baking process.

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What Is Magic Cake?

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Add a teaspoon of almond or lemon extract for an even more enhanced taste.

Magic Cake Recipe

While many other magic cake recipes call for butter and other extra ingredients, this recipe only needs four ingredients.

Ingredients

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

Directions

Step 1: Prepare the batter

Line an 8x8-inch cake pan, which is 2 inches tall, with parchment paper and preheat the oven to 325 degrees Fahrenheit.

In a big mixing bowl, beat together the flour, sugar, egg yolks, and a half cup of milk until well combined. Beat until smooth, and then stir in the rest of the milk.

Step 2: Whip the egg whites until they become stiff and hold their shape.

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Step 3: Fold the mixture and bake

Add a third of the egg whites to the thin batter, stirring carefully to make sure the liquid at the bottom is well mixed in. Continue by folding in another third until it's completely incorporated, and then gently fold in the remaining egg whites. Make sure there's no liquid left at the bottom of the bowl.

Pour the light and fluffy mixture into the prepared cake pan. Bake for 45 to 50 minutes. Insert a tester into the center to make sure it comes out clean. Let the cake cool completely for at least one hour before cutting and serving. Serve the cake at room temperature or refrigerate it before serving.

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• Having a solid foundation with high walls is crucial to provide support and will set you up for success.
• Begin with the thin cake batter and set it aside. Next, beat the egg whites until fluffy. Then, slowly and evenly mix in the egg whites with the batter, dividing them into three portions to ensure each part is fully incorporated. If not, this will leave extra liquid at the bottom of the bowl, which can prevent the layers from forming properly.
• The cake needs to bake for a while, and it's generally safer to leave it in the oven for a little extra time instead of taking it out early. The top should have a slight wobble and be a uniform golden brown before removing the cake from the oven. It may not look very impressive once it comes out of the oven, but as it cools and settles, the layers will become more noticeable.

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