Introduction
This delightful dessert, often referred to as a “magic cake,” is a simple yet impressive dish that will wow your friends and family. With layers that separate during baking, this cake features a light, fluffy top and a creamy bottom, making it a delicious treat for any occasion. Perfectly served with a dusting of icing sugar and fresh strawberries, it’s a wonderful addition to your dessert repertoire.
Detailed Ingredients with Measures
– 4 eggs, yolks and whites separated (at room temperature)
– 3/4 cup (150g) sugar (ordinary or caster sugar)
– 1 teaspoon vanilla extract
– 1 stick (4oz / 125g / 1/2 cup) unsalted butter, melted
– 3/4 cup (4oz / 115g) plain all-purpose flour
– 2 cups (500 ml / 1 pint) milk (lukewarm; full fat or low fat but not zero fat)
*Optional for serving:*
– Icing sugar (powdered sugar), for dusting
– Fresh strawberries
– Whipped cream
Prep Time
30 minutes
Cook Time
40 to 50 minutes
Total Time
1 hour 30 minutes
Yield
Serves approximately 8-10 people
Instructions
1. Preheat your oven to 325°F (160°C). Butter an 8″x8″ (20cm x 20cm) square cake tin.
2. In a clean bowl, beat the egg whites with a mixer until stiff peaks form. Set aside.
3. In a separate bowl, place the egg yolks and sugar. Beat until the mixture turns pale yellow, about 1 minute.
4. Add the vanilla extract and melted butter to the egg yolk mixture. Beat until well incorporated, about 30 seconds to 1 minute.
5. Add the flour to the mixture and beat until just combined.
6. Slowly pour in the lukewarm milk while beating, ensuring it’s well combined. If using a handheld mixer, add 1/4 of the milk at a time, beating in between additions.
7. Using a spatula, gently fold the beaten egg whites into the batter, one-third at a time, until just incorporated. Be careful not to knock the air out of the egg whites. It’s okay if there are a few lumps of egg white in the batter. The batter should be very thin, almost like a thick pouring cream.
8. Pour the batter into the prepared cake tin. Bake until the top is golden brown and the cake does not “jiggle” when you gently shake the tin, approximately 40 to 50 minutes. Check the cake at 30 minutes. If the top is already golden brown but the cake is not yet set (i.e., it jiggles), cover loosely with foil and return to the oven, checking every 10 minutes until set.
9. Allow the cake to cool in the tin for 10 minutes. Turn it out onto a cooling rack and let it cool completely before serving.
10. Cut the cake into squares. Dust with icing sugar just before serving. Optionally, serve with fresh strawberries and whipped cream.
*Note:* The baking time may vary depending on your oven. The cake is ready when the top is golden brown and the center doesn’t jiggle when gently shaken.
Detailed Directions and Instructions
Preheat the Oven
– Preheat your oven to 325°F (160°C).
– Butter an 8″x8″ (20cm x 20cm) square cake tin.
Prepare the Egg Whites
– In a clean bowl, beat the egg whites with a mixer until stiff peaks form. Set aside.
Mix the Egg Yolks and Sugar
– In a separate bowl, place the egg yolks and sugar. Beat until the mixture turns pale yellow, about 1 minute.
Add Vanilla and Butter
– Add the vanilla extract and melted butter to the egg yolk mixture. Beat until well incorporated, about 30 seconds to 1 minute.
Incorporate the Flour
– Add the flour to the mixture and beat until just combined.
Add the Milk
– Slowly pour in the lukewarm milk while beating, ensuring it’s well combined. If using a handheld mixer, add 1/4 of the milk at a time, beating in between additions.
Fold in the Egg Whites
– Using a spatula, gently fold the beaten egg whites into the batter, one-third at a time, until just incorporated. Be careful not to knock the air out of the egg whites. It’s okay if there are a few lumps of egg white in the batter. The batter should be very thin, almost like a thick pouring cream.
Pour and Bake
– Pour the batter into the prepared cake tin.
– Bake until the top is golden brown and the cake does not “jiggle” when you gently shake the tin, approximately 40 to 50 minutes.
– Check the cake at 30 minutes. If the top is already golden brown but the cake is not yet set (i.e., it jiggles), cover loosely with foil and return to the oven, checking every 10 minutes until set.
Cool the Cake
– Allow the cake to cool in the tin for 10 minutes.
– Turn it out onto a cooling rack and let it cool completely before serving.
Serve
– Cut the cake into squares.
– Dust with icing sugar just before serving.
– Optionally, serve with fresh strawberries and whipped cream.
Notes
Baking Time
– The baking time may vary depending on your oven. The cake is ready when the top is golden brown and the center doesn’t jiggle when gently shaken.
Cook techniques
Preheating the Oven
Preheating your oven ensures even baking. Set it to 325°F (160°C) and prepare your cake tin beforehand.
Separating Eggs
Separate the egg yolks and whites while the eggs are at room temperature for better results when beating.
Beating Egg Whites
Use a clean bowl and beater to whip egg whites until stiff peaks form. This will add volume and lightness to your cake.
Mixing Ingredients
Beat egg yolks and sugar together until light and fluffy. This step incorporates air, which helps the cake rise.
Incorporating Liquid Ingredients
Add melted butter and vanilla extract to the yolk mixture for flavor. Gradually add lukewarm milk to ensure a smooth batter.
Folding Egg Whites
Gently fold in beaten egg whites to maintain their volume. Use a spatula and combine in three additions, careful not to deflate the mixture.
Baking the Cake
Pour the batter into the prepared tin and bake until golden brown and set. Use a gentle shake to check for jiggling.
Cooling the Cake
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack for complete cooling.
Serving the Cake
Cut the cooled cake into squares and dust with icing sugar. Optionally, serve with fresh strawberries and whipped cream.
FAQ
Can I use a different size cake tin?
Yes, but baking times may vary. Keep an eye on the cake and test for doneness.
What should I do if my cake doesn’t bake evenly?
Ensure your oven is properly calibrated and avoid opening the door frequently while baking.
How can I make the cake thicker or denser?
To achieve a denser cake, you can reduce the amount of milk or add more flour, but this will alter the texture.
Can I add flavors to this cake?
Absolutely! Consider incorporating lemon zest, almond extract, or cocoa powder for different flavors.
How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
Conclusion
This delightful cake, with its tender texture and rich flavor, makes for an exquisite dessert or a delightful treat at any gathering. The combination of airy egg whites with the rich yolk mixture creates a perfect balance, making each slice light yet satisfying. Whether enjoyed plain or dressed up, it’s a versatile cake that will surely impress.
More recipes suggestions and combination
Chocolate Ganache Topping
Enhance your cake by adding a rich chocolate ganache on top for a decadent twist. Simply melt chocolate with cream and pour it over the cooled cake for an indulgent finish.
Coconut Flavored Version
Incorporate shredded coconut into the batter for a tropical flavor. You can also replace some of the milk with coconut milk to intensify the coconut essence.
Lemon Zest Addition
Add freshly grated lemon zest to the egg yolk mixture for a refreshing citrus flavor. This brightens up the cake and pairs wonderfully with strawberries.
Almond Extract Variant
Swap out the vanilla extract for almond extract to create a nutty flavor profile. This can add a unique twist to your cake and complement the strawberries beautifully.
Berry Compote Serving Option
Serve slices of the cake with a berry compote made from mixed berries cooked down with sugar for a fruity complement that adds both flavor and color.
Sugar-Free Alternative
Use a sugar substitute suitable for baking to create a sugar-free version of this cake. This makes it a great option for those watching their sugar intake while still enjoying a sweet treat.
