Magic Cake

"Resembles a custard filled cake, but it does it all on its own! Please follow directions carefully, for best results (e.g. - milk needs to be luke warm, butter allowed to cool)."
photo by a user photo by a user
Ready In:
1hr 20mins


  • 4 eggs, separated & room temperature
  • 1 tablespoon water
  • 34 cup sugar
  • 12 cup butter, melted & cooled
  • 34 cup flour (4 oz)
  • 2 cups milk, luke warm


  • Preheat the oven to 325 Fahrenheit, 160 Celsius.
  • Beat egg yolks with sugar until light.
  • Add the tablespoon of water & the drizzle butter in, continuing to beat for a minute or two.
  • Add the flour, fully incorporating it.
  • Slowly add the milk & continue beating on low until everything is well mixed.
  • Pour the egg/butter/milk mixture into a bowl & set aside while you go on.
  • IMPORTANT: Wash beaters & bowl (if using same) VERY well, to ensure not a speck of butter or egg yolk remain.
  • Whip egg whites until stiff.
  • GENTLY, whisk the egg whites into the egg yolk mixture, a third at a time, until all egg whites are fully folded in .
  • Pour into greased 8 x 8 baking pan.
  • Bake 60 - 70 minutes, until top is lightly golden.
  • Cool completely, sprinkle with powdered sugar.
  • Cut to desired size.
  • Note: Yes, you could whip the egg whites prior to beating the yolks, setting them aside, and adding to the yolk mixture, when ready. Just be aware there is the possibility that the whites may separate while they are waiting.

Questions & Replies

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  1. This recipe doesn't tell you the temperature to bake it at. I'm trying 325 degrees from another recipe. I hope it works!
  2. I baked mine at 325. It's a good cake if you are craving something sweet and have limited ingredients in the house and no money to buy a package of cookies, I guess. It takes a long time to bake, and at least overnight to chill and I'm hoping it tastes better cold. I haven't chilled mine completely yet, but just had to take a small square to see how the layers turned out. I have three distinct layers - the custard and almost angel food sponge cake are about the same thickness, almost an inch, with a very thin dense bottom layer. The custard is very eggy, the top, like I said is almost like angel food. I'm not blown away by it. I might make it again and keep a closer eye on the time as my kid was making popcorn in the kitchen and I never heard the timer go off after 45 minutes. When I did take it out, the cake was tall, standing well over the edge of the 8x8 pan, and golden, but fell about an inch as it cooled. So, maybe it was over-baked. It's just not thrilling.
  3. I got this from Pinterest and tried it! Fabulous! Thanks for posting her for another quick go to. Nice and easy recipe with fantastic results! One our holiday favorites!
  4. thanks for posting my recipe!!<br/>


DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984. As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat! DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !
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