Magic Cake (Vanilla Magic Cake) Recipe

Introduction

Magic Cake is a whimsical dessert that starts as a single batter but bakes into three delightful layers: a light, airy, soufflé-like top, a creamy custard center, and a firm, buttery base. Its texture and taste make it feel both comforting and elegant — perfect for a cozy afternoon tea or a special dessert.

Ingredients

• 4 large eggs, separated
• 1 cup (200 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, melted
• 1 tsp pure vanilla extract
• 1 1/4 cups (150 g) all-purpose flour
• 2 cups (480 ml) whole milk, lukewarm
• 1/4 tsp salt
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat Oven & Prepare Pan
   Preheat your oven to 325°F (160°C). Grease an 8×8-inch (20×20 cm) baking pan and line with parchment paper.
2. Separate the Eggs
   Separate egg yolks and whites into two large bowls.
3. Mix Yolks & Butter
   In the yolk bowl, whisk together sugar and melted butter until smooth. Add vanilla extract and whisk again.
4. Add Flour & Milk
   Gradually sift in flour and salt, whisking to combine. Slowly pour in lukewarm milk while whisking until the batter is smooth and free of lumps.
5. Whip Egg Whites
   Using an electric mixer, beat egg whites until stiff peaks form. This step is crucial for the airy top layer.
6. Fold Whites into Batter
   Gently fold one-third of the egg whites into the batter to lighten it. Then carefully fold in the remaining whites until no streaks remain. Be gentle — overmixing will deflate the whites.
7. Bake
   Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes or until the top is golden brown and set. The center should still be slightly jiggly.
8. Cool & Chill
   Allow the cake to cool completely in the pan. Chill in the refrigerator for at least 2 hours to let the custard layer set.
9. Serve
   Dust with powdered sugar before slicing. Serve chilled for best texture.

Tips

• Make sure the milk is lukewarm to help create the custard layer.
• Folding the egg whites gently is key — it ensures the light top layer.
• This cake tastes best after chilling because the custard layer firms up perfectly.

FAQs

Q1: Can I make this chocolate-flavored?
Yes! Add 2–3 tablespoons of cocoa powder to the flour before mixing.

Q2: Can I use almond or oat milk instead of cow’s milk?
Yes, but the custard layer may be slightly less creamy. Full-fat plant milk works best.

Q3: Why didn’t my cake form three layers?
This usually happens if the egg whites weren’t whipped enough or were overmixed into the batter. Ensure stiff peaks and fold gently.