Servings
Font
Back
4.1 from 24 votes

Vanilla Magic Cake

Vanilla Magic Cake, a delicious 3-layer dessert that uses only simple ingredients that can always be found in your pantry. Super easy to make, this is definitely the cake of all cakes.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12 slices
Calories: 359 kcal
Course: Dessert
Cuisine: International

Ingredients

  • 9 eggs
  • 4 cups milk
  • 250 g icing sugar
  • 200 g plain flour
  • 200 g unsalted butter
  • 2 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Pre-heat the oven at 140 degrees Celsius (284 Fahrenheit).
  2. Melt the butter, then leave to cool.
  3. Separate the egg yolks from the egg whites.
  4. Beat the egg yolks with the icing sugar until you get a smooth, light-coloured texture.
  5. Gradually add the flour, one tablespoon at the time, and beat until fully incorporated, then add the vanilla extract, butter and milk, and beat again.
  6. Beat the egg whites separately until you get stiff peaks, then use a spatuala to gently fold them into the batter.
  7. Line a large rectacle baking tray with non-stick perchament paper, then add the batter.
  8. Bake in the oven for one hour, or until the top is golden brown, and a tooth pick inserted in the middle comes out clean.
  9. Turn off the oven, then leave to cool completely in there. Once it's cool, refrigerate overnight before slicing.
  10. Optionally, you can powder some more sugar on top of the cake and serve it cold.

Notes

  • Click on the US Customary link (under the ingredient list) to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
  • Make sure the ingredients are at room temperature, so I recommend removing them from the fridge at least one hour before you start baking.
  • Beat the eggs very well, first the egg yolks are beaten together with the sugar, then the egg whites are beaten separately, again, very well.
  • When you fold in the egg whites, use a spatula, and not a whisk or blender, there is no need to fully incorporate them until smooth.
  • The oven has to be pre-heated when the cake goes in
  • Leave to bake undisturbed for about an hour at a low temperature (140 degrees Celsius, 284 Fahrenheit), if it still jiggles in the middle, leave to bake further until the top is golden brown.
  • Refrigerate overnight before slicing and serve cold
  • Click on the US Customary link (under the ingredient list) to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
  • Make sure the ingredients are at room temperature, so I recommend removing them from the fridge at least one hour before you start baking.
  • Beat the eggs very well, first the egg yolks are beaten together with the sugar, then the egg whites are beaten separately, again, very well.
  • When you fold in the egg whites, use a spatula, and not a whisk or blender, there is no need to fully incorporate them until smooth.
  • The oven has to be pre-heated when the cake goes in
  • Leave to bake undisturbed for about an hour at a low temperature (140 degrees Celsius, 284 Fahrenheit), if it still jiggles in the middle, leave to bake further until the top is golden brown.
  • Refrigerate overnight before slicing and serve cold

Nutrition Information

Calories 359kcal (18%) Carbohydrates 38g (13%) Protein 9g (18%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 168mg (56%) Sodium 80mg (3%) Potassium 191mg (5%) Fiber 1g (4%) Sugar 25g (50%) Vitamin A 726IU (15%) Calcium 125mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 359

% Daily Value*

Calories 359kcal 18%
Carbohydrates 38g 13%
Protein 9g 18%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 168mg 56%
Sodium 80mg 3%
Potassium 191mg 4%
Fiber 1g 4%
Sugar 25g 50%
Vitamin A 726IU 15%
Calcium 125mg 13%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.