Vanilla Magic Cake Recipe

This creamy, vanilla dessert really is magic. Made with a single cake mixture, the cake splits into 3 delicious layers as it cooks, giving you a beautiful dessert with different textures. The top is light and golden, while the middle forms a mousse-like custard and the bottom becomes rich and squidgy. Serve with a fruit compote or sauce, if you like.
Serves 9 - 1 hr to prepare, 1 hour to bake, 30 mins to cool and overnight chilling - 297 calories / serving

butter, for greasing
4 large eggs, separated into whites and yolks
160g caster sugar
8 tbsp unsalted butter, melted
500ml whole milk
2 tsp vanilla extract
160g plain flour, sifted
icing sugar, for dusting

Grease the tin and lay a piece of nonstick baking paper (38 x 22cm) in the bottom so that the excess paper hangs over the edge. Do the same with another piece of nonstick baking paper so that all four sides have this overhang of paper.

Preheat the oven to gas 5, 190ºC, fan 160ºC. In a stand mixer, whisk the egg yolks, sugar, and 2 tbsp water on high for 5 mins, or until the colour turns into a pale yellow colour and the consistency resembles wet sand. It should be light and fluffy.
Turn the mixer down to a low-medium speed and slowly pour the melted butter into the mixer until fully combined. Add the milk and vanilla and mix them on a low speed until fully incorporated. Then add the sifted flour and a pinch of salt until combined.
In a separate bowl, whisk the egg whites for 2 mins, or until stiff peaks form. Gently stir this into the 
wet mixture, leaving a layer of small, fluffy clumps on the top.
Pour the mixture into the tin and bake for 55 mins – 1 hr, until the top turns golden-brown. The sides should be cooked, the centre should wobble slightly but remain firm. Leave to cool in the tin.
Once cool, gently lift out of the tin using the overhanging baking paper. Loosely cover with a clean piece of nonstick baking paper, place in an airtight container and chill for at least 6-12 hrs or overnight before serving. To serve, remove from the fridge, cut into squares and dust with icing sugar. The cake will keep, chilled, in an airtight container for up to 2 days.


Try adding fresh raspberries, blueberries or seasonal fruit to the batter so that when you cut through it you can see pops of colour.
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