Polish Cabbage, Potato, and Bacon Casserole Recipe

• In this bewitching dessert, a crêpe-like batter separates into three layers while baking.
• You can make this cake mostly with pantry ingredients you likely have on hand.
• For extra strawberry flair, dust the top with a mixture of powdered freeze-dried strawberries and powdered sugar.

What Is Magic Cake?

Magic cake, or gâteau magique, begins as a single batter and, as it bakes, transforms into three distinct layers: a dense, chewy base, a creamy custard middle, and an airy sponge cake on top. Witnessing the thin, crêpe-like batter transform in the oven into three layers visible in each slice feels nothing short of magical.

While a magician never reveals their secrets, a baker certainly can. Because the cake bakes low and slow (325°F instead of the usual 350°F), there’s time for most of the starches to sink before the cake sets, creating the base. Not fully incorporating the beaten egg whites into the batter causes them to rise to the surface, creating a fluffy cake layer. A silky custard layer remains in between.

Baking Tips for Strawberry Magic Cake

• Use room-temperature eggs: Room-temperature egg whites aerate better than cold egg whites, resulting in a perfectly fluffy cake layer. Using room-temperature ingredients also helps everything mix correctly and prevents shocking the melted butter.
• Gently mix in the whites: Leaving a layer of egg white foam over the top of the batter is the key to the airy sponge cake layer in the baked cake. Gently break up any lumps in the egg whites with the whisk, but don’t overmix.
• Cool completely before slicing: Chilling the cake in the fridge helps the custard set fully, for a smooth texture and easier slicing.