Ingredients

For 8 people

• ½ liter of milk (2 cups)
• 4 huevos L (65 g c/u)
• 140 g sugar (2/3 cup)
• 125 g butter (1/2 cup)
• 115 g flour (1 cup)
• Zest of 1 lemon
• 1 tablespoon vanilla essence
• 1 pinch of salt
• Powdered sugar to decorate

Magic cake or smart cake. SUPER EASY: presentation

Magic cake is a surprising dessert, as well as simple. Its name is due to the fact that with just one preparation, a kind of magic happens in the oven. Yes, just as I told you, when it is baked, the dough is divided into three perfectly differentiated layers. At the bottom there is a pudding, dense and delicious, in the center a soft and creamy flan appears and at the top you can see a delicate and spongy sponge cake. This cake is that simple and that spectacular. No need to decorate, just prepare and sprinkle with powdered sugar at the end.

I owe this recipe to my friend Carmen from the blog Cooking My Way . Since I saw it, I knew I wanted to upload it to my recipe blog. Don’t miss everything step by step and go ahead and prepare it.

Recipe for Magic Cake or Smart Cake. SUPER EASY step by step

How to make Magic Cake or Smart Cake. VERY EASY

1.- Line the mold. Use an oven-safe mold. The one I used measures 24 centimeters long, 19 centimeters wide and 6 centimeters deep. Moisten the baking paper with tap water. Unfold the paper, adapt it to the mold and reserve this mold. Preheat the oven with top and bottom heat to 180 degrees.

2.- Separate the yolks from the egg whites into two bowls and reserve the egg whites. Add the vanilla essence, lemon zest and sugar to the yolks. Beat everything with a whisk until the yolks have whitened and add the butter at room temperature. Beat everything again and add the milk little by little. Beat again and add the flour through a sieve. Mix everything well and reserve.

3.- Assemble the egg whites. Add a pinch of salt to the bowl of egg whites and, with well-washed and dry whisks, whip the egg whites.

4.- Add the egg whites to the rest of the cake. Mix with enveloping movements, being very careful not to lower the egg whites. When it is mixed, it should look lumpy, transfer it to the mold. Smooth the surface and place it in the preheated oven.

5.- Bake the cake. The first 10 minutes, bake at 180 degrees with heat up and down. After 10 minutes, lower the temperature to 160 degrees with heat up and down and leave it for another 40 minutes.

6.- Unmold the cake. Wait for it to cool before unmolding. You can leave it on a rack to cool first. Separate the paper, transfer it to the plate where you are going to serve it, and cut off the excess.

7.- Sprinkle with a little powdered sugar on top to decorate it and serve it very cool. It is best to store the magic cake or smart cake in the refrigerator.

My advice for preparing the magic cake or smart cake:

You just have to follow the steps to the letter for pure magic to happen. You will see the three well-differentiated layers when you take it out of the oven. It will surprise you.

If you want the magic cake or smart cake to be taller so that its layers can be distinguished much better, you should use a smaller mold. The baking paper with which it is lined allows it to be filled much more. Don’t hesitate to fill it to the brim, or even overflow it because this cake doesn’t rise in the oven.