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Magic Cake Recipe
Ingredients
– **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
Instructions
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!