Comments on: French Magic Cake (Gâteau Magique)

By: Audrey

Audrey — Sat, 11 Jul 2026 06:04:55 +0000

In reply to miganoush. You're very welcome. Thanks for visiting :)

By: miganoush

miganoush — Fri, 10 Jul 2026 06:48:03 +0000

Hi dear
Thankyou for this loveky website

By: Audrey

Audrey — Fri, 05 Jun 2026 05:21:20 +0000

In reply to Bernice P. You're very welome. Enjoy!

By: Bernice P

Bernice P — Thu, 04 Jun 2026 11:56:22 +0000

Thank you for the quick response. Not exactly sure where I saw it. I just put the name of the cake in the seach section of google. I was intially looking for the chocolate version but wasn’t able to find that one and your recipe pop up. I am going to try it over the weekend. Sounds delcious. Thank you again.

By: Audrey

Audrey — Thu, 04 Jun 2026 05:02:18 +0000

In reply to Bernice P.

Hi Bernice! the recipe was edited long ago, and I have no idea why you’re still seeing 2 cups in the recipe list – I just verified on 3 devices and all 3 show “1 cup + 2 TB or 225g” white sugar.

100% the correct measurement is 1 cup + 2 Tablespoons (or 225gr). Please enjoy!

By: Bernice P

Bernice P — Wed, 03 Jun 2026 12:30:58 +0000

Hello,
I would love to try this receipe. However, I saw in the comments that someone pointed out that 2 cups that for the sugar that 2 cups + 2tablespoons did not equal 225 grams (that 2 cups + 2 tablespoons was too much ). You indicated that you had corrected the sugar measure. However, this recipe still indicates 2 cups plus 2 tablespoons. I do not have a kitchen scale. Would appreciate the correct amount of sugar so I can give this reciipe a try. It sounds delicious. Also do you have a recipe for the chocolate version of this cake? Thank you.

By: Audrey

Audrey — Thu, 02 Apr 2026 05:23:46 +0000

In reply to Heather.

Hello Heather! I haven’t treied this in a glass pie plate, no. Just as written in the recipe. I’m slightly curious as to how it will bake. I don’t doubt it would still be very good, but I think texturally it might change quite a bit. The middle bits often have a slight bit more of crunch and remains creamier in the middle due to the thickness, whereas in a pie plate, it’d turn out evenly cooked thorughout due to the “thinness”.

If you do try, I’d love ot her the result, but I’d expect a still delicious, but texturally different result.

By: Heather

Heather — Wed, 01 Apr 2026 14:56:53 +0000

Hi, I’m really interested in trying this cake. I just made a Lemon Pudding cake the other day and loved it, hopefully this will turn out just as well.
I’m considering using lemon juice in place of the Orange Blossom Water. And have you tried baking this in a glass pie plate?

By: Nicole

Nicole — Fri, 06 Feb 2026 20:52:25 +0000

Had the same issue others are reporting where the batter leaked out the sides of the springform into the oven. Please remember folks to line the entire pan, not just the bottom, with parchment or maybe even wrap foil around the outside. It’s just a very wet batter. Still in the oven so we will see how this impacts the result later.

By: Audrey

Audrey — Sat, 18 Oct 2025 13:50:27 +0000

In reply to Cynthia. Hello Cynthia. I haven't made this recipe with anything aside from regular wheat flour, but if you have a trusted substitute flour that you've had good success baking with, I would definitely give it a try. It will hopefully turn out. I just can't tell you for certain, as I've not experienced it myself. Good luck!