Magic Cake
User Reviews
4.5
Magic Cake
Description
Magic Cake blends separated eggs with sugar and melted butter, adding vanilla and flour to create a smooth batter. Lukewarm milk is slowly incorporated, then stiffly beaten egg whites are folded in to maintain airiness. This technique results in a cake that separates into three distinct layers during baking: a dense base, custard-like middle, and a light sponge on top.
Baked at 325°F (160°C) in a greased or parchment-lined dish, the cake typically takes between 40 to 70 minutes depending on the oven, with doneness determined by slight jiggle and a golden color. The precise baking time varies, so monitoring from 40 minutes is advisable.
This cake's unique texture makes it suitable as a light dessert. Variations in oven calibration affect timing, and the recipe includes considerations for high-altitude baking such as increasing liquids and leavening while adjusting sugar and temperature for optimal rise and moisture. Patience in folding egg whites gently preserves the layered effect without sacrificing structure.
Lukewarm milk (95°F–105°F) ensures smooth incorporation into the batter.Baking varies by oven; start checking doneness at 40 minutes, aiming for a lightly golden top with slight jiggle.High-altitude adjustments include sturdier pans, more liquid and leavening, less sugar, and modified bake time and temperature.Do not overmix once egg whites are folded in to maintain cake layers.
Ingredients
- 4 egg at room temperature
- ¾ cup sugar
- 8 tablespoons butter unsalted and melted
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 cups milk lukewarm *
- powdered sugar for dusting
Instructions
- Preheat oven to 325°F (160°C). Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it's easier to get the cake out.
- Separate the eggs and beat the egg yolks with the sugar until light and fluffy.
- Add butter and vanilla extract and continue beating for another minute or two until well incorporated.
- Add the flour and mix until the batter is smooth and well combined.
- Slowly start adding the milk and beat until everything is well mixed together.
- Add the egg whites to a mixer and mix until stiff peaks form.
- Gently fold the beaten egg whites into the batter until well combined. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don't fold the egg whites in completely, you still want to see some of the white bits floating at the top.
- Pour batter into baking dish and transfer it to the preheated oven. Bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
- Sprinkle some powdered sugar after cake has cooled. Cut it into squares and serve.
Notes
- Lukewarm milk (95°F–105°F) ensures smooth incorporation into the batter.
- Baking varies by oven; start checking doneness at 40 minutes, aiming for a lightly golden top with slight jiggle.
- High-altitude adjustments include sturdier pans, more liquid and leavening, less sugar, and modified bake time and temperature.
- Do not overmix once egg whites are folded in to maintain cake layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 247kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 104mg | 35% |
| Sodium | 54mg | 2% |
| Potassium | 116mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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