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Vanilla Magic Cake Recipe

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4.2 from 2 reviews

This Vanilla Magic Cake is a delicate, airy dessert featuring a luscious, custard-like center surrounded by a light, fluffy cake layer. The cake uses simple ingredients and a unique method of folding whipped egg whites into a rich batter to create a magical texture contrast. Perfect for an elegant dessert or a special treat, this cake is baked until golden on the edges with a slightly wobbly center and chilled before serving for the best flavor and texture.

Ingredients

Pan Preparation

  • Cooking spray
  • 2 sheets parchment paper (8 by 12–16 inches each)

Cake Batter

  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 2 tablespoons cold water
  • 8 tablespoons unsalted butter, melted
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon fine salt
  • 2 cups whole milk, half-and-half, or light cream
  • 2 teaspoons vanilla extract or vanilla bean paste

Egg Whites

  • 4 large egg whites, at room temperature

Finishing

  • Powdered sugar, for dusting (optional)

Instructions

  1. Prepare the pan: Coat an 8-inch square, 2-inch deep pan with cooking spray. Cut two large sheets of parchment paper and layer one sheet inside the pan with overhang on two sides, then place the second sheet perpendicular over the first for easy cake removal later. Set aside.
  2. Heat the oven: Position the oven rack in the middle and preheat the oven to 325°F (163°C).
  3. Mix yolk, sugar, and water: In a large bowl or stand mixer fitted with a whisk attachment, whisk together the egg yolks, granulated sugar, and cold water vigorously until the mixture is pale yellow, fluffy, and the sugar is fully dissolved; this takes about 5 to 6 minutes. Avoid undermixing.
  4. Incorporate melted butter: Slowly drizzle melted butter into the yolk mixture while continuing to whisk, ensuring it is fully combined. Use a spatula to scrape down the bowl sides and bottom.
  5. Add dry ingredients and milk: Gently fold in the flour and salt until fully incorporated, scraping the bowl as needed. Then add the milk or cream along with the vanilla extract or paste, mixing gently on low to medium speed to combine.
  6. Whip egg whites: In a clean, dry bowl, whip egg whites on high speed using a handheld or stand mixer until stiff peaks form, about 2 minutes.
  7. Fold egg whites into batter: Carefully fold the whipped egg whites into the yolk mixture using a large spoon or whisk, stirring gently about a dozen times and leaving some fluffy lumps. Avoid overmixing to retain airiness.
  8. Bake the cake: Pour the batter into the prepared pan. Bake for 50 to 55 minutes, or until the edges are set and golden brown while the center remains slightly wobbly when the pan is gently shaken.
  9. Cool and chill: Allow the cake to cool completely in the pan at room temperature. Loosely cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours before serving to set the custard-like center.

Notes

  • This cake can be stored in an airtight container in the refrigerator for up to 2 days.
  • Use room temperature egg whites to ensure proper whipping.
  • For best flavor, chill the cake well before serving to allow the custard center to firm up.
  • Carefully folding in the egg whites preserves the cake’s airy texture.
  • Optionally dust with powdered sugar before serving for an elegant finish.

Find it online: https://bitezly.com/vanilla-magic-cake-recipe/