Magic Cake Recipe

– **4 eggs**, separated

– **1 cup (200g) granulated sugar**

– **1 stick (115g) unsalted butter**, melted and cooled

– **1 teaspoon vanilla extract**

– **3/4 cup (95g) all-purpose flour**

– **2 cups (500ml) milk**, lukewarm

– **Powdered sugar**, for dusting

1. **Preheat the Oven**:

– Preheat your oven to 325°F (160°C).

– Grease and line an 8×8 inch (20×20 cm) baking dish with parchment paper.

2. **Prepare Egg Yolks and Sugar**:

– In a large mixing bowl, beat the egg yolks and granulated sugar until light and fluffy.

3. **Add Butter and Vanilla**:

– Gradually add the melted butter and vanilla extract to the egg yolk mixture, beating until combined.

4. **Incorporate the Flour**:

– Sift the flour into the mixture and beat until smooth.

5. **Add Milk**:

– Gradually add the lukewarm milk, mixing well to incorporate. The batter will be quite liquid.

6. **Whip the Egg Whites**:

– In a separate bowl, beat the egg whites until stiff peaks form.

7. **Fold in the Egg Whites**:

– Gently fold the whipped egg whites into the batter, a third at a time, until just combined. The mixture will be lumpy and airy.

8. **Pour into the Pan and Bake**:

– Pour the batter into the prepared baking dish.

– Bake for 50-60 minutes, or until the top is golden brown and the center is set but still slightly jiggly.

9. **Cool and Refrigerate**:

– Allow the cake to cool completely in the pan.

– Once cooled, refrigerate for at least 2 hours to set.

10. **Dust with Powdered Sugar**:

– Dust the top of the cake with powdered sugar before serving.

11. **Slice and Serve**:

– Slice the cake into squares and enjoy the magical layers!

This cake separates into three layers: a light and fluffy sponge on top, a creamy custard layer in the middle, and a denser layer at the bottom. Enjoy your magical baking!