How To Make Magic Cake <\/span> <\/h2>\n Precisely measuring the ingredients is essential for making this magic cake (the French call it g\u00e2teau magique). Follow the directions precisely, too. It’s not a difficult cake to make, but unlike some cakes\u2014where you dump all the eggs in at once instead of adding them one at a time, and the cake still turns out okay\u2014you do want to follow the instructions carefully.\n<\/p>\n
The cake starts with separated eggs at room temperature. You’ll use both the whites and the yolks, but the yolks are mixed with sugar, melted butter, vanilla, flour, and milk in a precise order before the whites are folded in gently until just incorporated. Overmix and you may not end up with the three magic layers.\n<\/p>\n
Bake for 45 to 70 minutes\u2014you’ll need to keep an eye on it\u2014until the top is golden. After it cools, dust it with confectioners’ sugar. The result is a white cake with a custard-like middle that’s delicate and oh-so-impressive to others. They’ll think you worked incredibly hard to get those three layers as they are. If you let them think you spent all day baking in the kitchen, we won’t give you away.\n<\/p>\n