French Magic Cake (Gâteau Magique)
The French Magic Cake is a one-bowl wonder that transforms into three distinct layers as it bakes: a dense flan-like base, a silkier custard center, and a light sponge cake top. Like magic! Flavored with bright citrus and warm vanilla, this easy-to-make dessert is light, creamy, and full of charm. When sliced, its beautiful layers create a show-stopping presentation that’s perfect for impressing your guests. What is a French Magic Cake (Gâteau Magique)? I have always loved the magic of baking. There’s something incredible about mixing simple ingredients and, with…
- Prep time
- 20 min
- Cook time
- 55 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- large eggs, at room temperature, yolks and whites divided
- 1 cup + 2 tbsp (225g) white sugar
- 1/2 tsp freshly grated lemon zest
- 1/2 cup (125g) butter, melted and cooled
- 2 cups (500 ml) milk (2% or whole), at room temperature
- 1 tbsp (15ml) orange blossom water (or just water)
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
Instructions
- 1
Pre-heat your oven to 320°F (160°C) with a rack in the middle. Line an 8-in (20.3cm) to 9-in (22.9cm) circular springform pan with parchment paper.
- 2
Separate the egg whites and egg yolks, in two different large mixing bowls.
- 3
In a small bowl, combine the sugar with the lemon zest and rub with your fingers so the zest releases moisture and the sugar becomes slightly moist.
- 4
Add the sugar to the egg yolk and whisk until pale and foamy. Slowly whisk in the melted butter, orange blossom extract (or water) and vanilla extract.
- 5
Sprinkle the flour on top of the batter, and whisk until just incorporated. Finally, slowly add the milk and whisk until you get a thin pancake-like batter.
- 6
In the separate bowl, beat the egg whites until you reach a firm peak. With a spatula, fold about ¼ or less of the egg whites into the batter. Fold gently and stop mixing when almost all incorporated, but not quite yet. Add another ¼ of the egg whites and continue folding all the whites in until all the egg whites are in the batter, but you still want visible chunks of egg whites floating atop.
- 7
Pour the batter into the prepared pan. Bake for 55 minutes to 1 hour. Transfer onto a cooling rack. Let cool completely before transferring into the fridge for at least 4 hours.
- 8
Take out of fridge, remove from pan and unpeel parchment paper. Cut clean slices to expose the 3 layers and serve.