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–+ servings
How To Make Vanilla Magic Cake

Vanilla Magic Cake

A fascinating European-inspired dessert made from one simple batter that magically separates into three layers while baking: a dense custard base, creamy pudding center, and light sponge top.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 5 hours 15 minutes
Servings 9 servings
Calories 300 kcal

Ingredients
  

  • Cooking spray for greasing pan
  • 4 large egg yolks room temperature
  • 4 large egg whites room temperature
  • 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 or half-and-half or light cream
  • 2 teaspoons vanilla extract or vanilla bean paste
  • powdered sugar for dusting

Instructions
 

  • Preheat the oven to 325°F (165°C). Spray an 8-inch square, 2-inch deep baking pan with cooking spray. Line with two crisscrossed parchment sheets, leaving a 2-inch overhang for easy removal.
  • In a large mixing bowl, beat the egg yolks, granulated sugar, and cold water for 5–6 minutes until pale, thick, and fluffy.
  • Slowly drizzle in the melted butter while mixing until fully incorporated.
  • Add the flour and salt and mix gently until combined.
  • Gradually pour in the milk and vanilla extract, mixing until smooth. The batter will be very thin.
  • In a separate clean bowl, whip the egg whites on high speed until stiff peaks form.
  • Gently fold the whipped egg whites into the thin batter using about 10–12 strokes. Leave visible lumps and do not overmix.
  • Pour the batter into the prepared pan and bake for 50–55 minutes, until the edges are set, the top is lightly golden, and the center still slightly jiggles.
  • Cool completely at room temperature, then refrigerate for at least 4 hours (preferably 8–12 hours) to fully set.
  • Lift the cake out using the parchment overhang, dust with powdered sugar, slice, and serve chilled.

Notes

Room temperature eggs whip better and help create distinct layers. Do not overmix the egg whites or the layers will not separate properly. A slight jiggle in the center after baking is normal — the cake sets fully during chilling. Store tightly wrapped in the refrigerator for up to 4 days. Freezing is not recommended as it affects the custard texture.

Nutrition

Calories: 300kcalCarbohydrates: 30gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 150mgSodium: 120mgPotassium: 150mgSugar: 22gVitamin A: 600IUCalcium: 120mgIron: 1mg
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