The wonder of these Magic Cakes is that they create three very different textures—all on their own! Once we got our hands on Kathleen Phillips' Magic Cakes cookbook, we had to give it a try. And, we’re convinced you’ll be just as excited about this incredible dessert as us.
The magic of the Magic Cake, as this Grits and Gouda blogger and author demonstrates, is that you get to enjoy a layer cake and multiple textures without separate pans, multiple batters, or careful stacking. That’s right—this cake bakes in one pan, and it’s so easy to put together. To start, separate four egg yolks, add sugar to the bowl with the yolks, and mix. Don’t throw out the egg whites, though! We’ll use them later. Gradually add butter as the egg yolks and sugar are mixing. Next, sift flour and cocoa together, and gradually add the flour mixture to the still-mixing egg yolks, sugar, and butter bowl. A standing mixer makes the continual mixing easiest, but, if you have a partner in the kitchen, you can switch off mixing with a handheld mixer. Lukewarm milk is added to the bowl last before setting the batter aside. In another bowl, beat the egg whites you separated earlier, add cream of tartar, and beat again until fluffy and thick. Fold the egg whites into your other bowl of batter, and your Magic Cake is ready to bake! Line a pan with aluminum foil and spray with cooking spray before pouring the batter in. This will make the cake easy to remove and cut. Bake the cake at 325˚ for 40 minutes, cover, and let chill for at least two hours. Once chilled, your magic trick is complete! You'll have a soft, three-layer cake, and you only used one batter and one pan.
Now, if only we had a magic recipe for perfecting Mama’s roast – we'd be all set.