4.5 from 1,154 votes
Magic Cake
The Magic Cake combines eggs, sugar, butter, vanilla, flour, and milk to create a layered cake with a delicate texture. Beaten egg whites gently folded into the batter give lightness, producing a cake with custard-like layers and a soft crumb. The recipe requires careful baking and temperature control for the best results.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
9
Calories:
247 kcal
Course:
Dessert, Cake
Cuisine:
Romanian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 Serving
Amount Per Serving
Calories 247
% 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.