Magic cakes are a one-pan wonder for folks who love lots of different textures in their desserts. The top is crisped and golden-brown; airy as a gossamer angel food cake. The center is custardy, flan-like, and creamy. The bottom is a dense layer — not quite a cake and not quite a custard and altogether delicious. With a few cartons of eggs, a few gallons of milk, and some pans, I started the journey to creating a recipe that works every time. After a few tests, how to make a vanilla magic cake became clear. There are five easy technical tricks that will help make magic cake work. Follow them and watch the magic happen every time.
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