This apple magic cake is a unique apple dessert. One batter magically transforms into a four-layer cake when it is done baking. There is a fluffy cake layer on top, followed by a layer of apples, then a creamy custard, and a crust. This cake also doesn’t require butter or oil. This is a great cake to serve to friends and family.
I love making apple desserts this time of year and always try to make a special new one. This year, I’m sharing an apple magic cake. Magic cake is a French dessert known as gâteau magique. It is a cake that forms three layers when baking. This apple magic cake is a variation on my 4 Ingredient Magic Cake.
Ingredients
- Flour
- Eggs
- Sugar
- Milk
- Apples
Flour: This cake is made with all purpose flour. Please do not substitute with cake flour or bread flour.
Eggs: Eggs are key to achieving the different cake layers. The eggs are separated and the egg whites need to be whipped to firm peaks and folded into the batter. This is what gives the cake it’s fluffy and soft top layer.
Sugar: This cake is sweetened with regular granulated white sugar.
Milk: I used low fat (1%) milk to make this cake but other milks and milk alternatives should also work.
Apples: Any fresh apple variety should work, but I recommend choosing a sweet one and one with a darker flesh tone. This cake is sweet but not super sweet so I don’t recommend using a tart apple. I also recommend apples with a a darker flesh for appearance. The first time I baked this cake, I tested it with gala apples that were very pale/almost white on the inside. When it baked up, the apple slices were a very pale yellow, but when paired next to the yellow custard, it gave the apple slices a slightly greyish appearance. For the cake in the photos, I used sugarbee apples, which had a more yellow flesh. When they baked, the apple slices maintained turned slightly darker in color and is a nice contrast to the creamy custard layer.
Apple Magic Cake Texture
While the original dessert has three layers, this apple version has four distinct layers. The top layer is a soft, fluffy cake, similar to a chiffon cake or sponge cake. The next layer is the apple layer. The apples are thinly sliced so they have a soft, cooked texture. Underneath the apples is creamy custard layer. The final layer is referred to as a crust though I think the term crust often gives people the wrong idea. The crust layer is firm enough to hold up the other cake layers. However, it is not as firm or hard as a pie crust which is what I think most people imagine. I would describe the texture as a very firm flan with some flour added to it.
How to Make Apple Magic Cake
- Apples are thinly sliced and placed into the baking pan.
- The egg yolks, sugar, flour and some of the milk are mixed until a smooth batter forms. The rest of the milk is then mixed in.
- Finally, the egg whites (beaten to stiff peaks) are folded into the batter.
- The batter is poured into the pan and ready to be baked.
More Unique Apple Desserts
5 Ingredient Apple Magic Cake
Ingredients
- 1 small apple, peeled, cored and thinly sliced (1/8 inch thick)
- 4 large eggs, separated straight from fridge
- 3/4 cup (96 g) all purpose flour
- 3/4 cup (148 g) granulated white sugar
- 2 cups (473 ml) low fat milk
Instructions
- Preheat oven to 325°F (163°C). Line an 8 x 8 inch baking pan with parchment paper.
- Cover the bottom of the pan with a single layer of apple slices, lining them next to each other side by side. Add a second layer of apple slices on top, overlapping them slightly with the first layer so that the second layer of slices fills the gaps left by the first layer. See photo in post for reference. Only use as many apple slices as needed to create two layers. You will likely have some leftover slices.
- In a large mixing bowl, add egg whites. Beat egg whites on highest speed with a mixer until stiff peaks form. Set aside beaten egg whites into the fridge until ready to use.
- In a larger mixing bowl, add egg yolks, flour, sugar and 1/2 cup of milk. (Make sure to only add 1/2 cup right now. If you add all of the milk you will not be able to mix your batter.) Beat on high speed until batter is smooth and no flour lumps remain. Once batter is smooth, gradually add in remaining milk (1 1/2 cups). Reduce speed on mixer and mix until milk is incorporated into the batter. Your batter will be very thin.
- Remove egg whites from fridge. Fold in 1/3 of the egg whites into the cake batter with a spatula. Because the cake batter is so thin, you do need to swirl and fold to make sure the egg whites are fully incorporated. Make sure to fold all the way from the bottom of the bowl, otherwise the liquid batter at the bottom won't get fully mixed with the egg whites. Fold until no egg white streaks remain. Repeat with the next 1/3 and then final 1/3. For the final 1/3, you do not need to mix until no egg white streaks remain. It's fine to have some very small lumps of egg whites in your batter. Your batter should look very light and airy.
- Pour batter into the prepared cake pan over the apple slices. Bake for about 40-50 minutes, or until cake is done (mine took 45 minutes). If you are unsure if your cake is done, it is better to bake a little longer (5 minutes or so) to make sure it is done so that your cake does not collapse. When the cake is done, a cake tester should come out clean. The top should be evenly browned. Let cake cool completely before cutting. As the cake cools it will deflate a little.
- Let cake cool completely before serving (at least a few hours or overnight). If desired, dust top of cake with powdered sugar before serving. Cake can be served the same day or the next day. If serving the next day, store cake in fridge in an airtight container. Then let it come to room temperature 2 hours before serving.
Notes
- You can use almost any kind of apple for the apple layer but I recommend choosing a sweet apple variety that has a more saturated colored flesh. I used a sugarbee apple. See post for more details.
- Make sure your apples are thinly sliced, no more than 1/8 inch thick. You don't need to use up all the apple slices. Just use enough to have two layers of apple slices at the bottom of your pan.
- The first layer of the cake is light a fluffy sponge cake. The second layer is the soft cooked apple slices. The third layer is a creamy custard. The final layer is a crust but it's not like a pie crust. It's just firm enough to hold the cake together but it is not hard. The consistency is similar to a very firm flan that has some flour added to it.
- I used Good Cook 8 inch square pan.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Estimated nutrition does not include powdered sugar.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
So strange, I made this cake and the ‘custard’ layer never set, leaving the cake layer baked fine on top and soup underneath. No idea what went wrong, my only adjustment was a pinch of salt (the instinct to put a pinch kicked in before I remembered it wasn’t in the original recipe!). Could that have made the difference?
We don’t think a little salt would affect the recipe that much! Maybe double check you are using the correct ingredient amounts and following the steps for how to layer the cake!
Not sure what I did wrong, but did not end up with four layers. Apples were still on the bottom and one dough texture on top. It was delicious though.
I’m not sure why you didn’t have four layers. Did you make any changes to the recipe?
Your recipe doesn’t say how to make the custard and”crust”… It just has the apple layer and the cake on top
That’s because this is a “magic” cake – the layers are created when the cake bakes. Please see the recipe card or post for more information about this!
Would this work using a gluten free flour blend?
Sorry I have not tested it with gluten free flour
I am very satisfied with your recipe for 5ingredient Apple Magic Cake. Also I need to ask you how does the Cake have 4layers when only the bottom is the layer of apple slices and the batter is poured over the layer of apple slices. Please enlighten me on this issue as I am confused thinking about the cake having 4 layers. Thank you very much.
As discussed in the post – when you bake the cake, the layers separate so you have four different layers in the cake.
Where is the creamy custard recipe?
When the cake bakes, the custard layer separates out, so you get distinct layers. There isn’t a separate recipe for the custard. Please see the post for more information.
Will gluten free flour work with this recipe? Also will almond milk work with this recipe?
Almond milk should be fine, but we haven’t tried the recipe with GF flour. Maybe other readers who have tried it will chime in.
I will like to see more of your recipes
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Thanks Jennifer for delicious recipe.
You’re welcome!
Just wondering if anyone has made this delicious looking apple magic cake as a gluten version?
Joan, Ontario
Does this work with egg substitute?
Sorry I have not tested with an egg substitute