Magic Cake — Viral and Amazing DessertVIEW ALL POSTS
The magic cake is an amazing dessert, both in taste and in sight, that has conquered the web. Find out how to cook it with our instructions.
- 342 calories per serving
- Difficulty: medium
- Preparation: 30 min
- Cooking: 80 min
- Cost: low
- Note: plus 2 hours in the fridge to rest the cake
The magic cake is an amazing dessert, both in taste and in sight, that has conquered the web. You will wonder what is magical about a cake with such simple ingredients, as flour, eggs, sugar, and vanilla extract. With a rather fast cooking process, you will be able to prepare a cake with three magical layers that will have different consistencies, but the same taste, in this case, vanilla!
The first layer, the one that will be the base, will have a firmer consistency, very similar to that of the flan, and a more intense color. The central layer will be soft and slightly gelatinous like a pudding, while the final one will be similar to a sweet sponge cake, which you will make even more delicious with a sprinkling of icing sugar.
The secret to the optimal success of this dessert is to follow an "orderly mess"! In fact, you must add the ingredients in the sequence and at the temperatures indicated, following the instructions of the recipe, otherwise, the layers will not form correctly.
To make this experience even more magical, enjoy your vanilla magic cake with your eyes closed and savor it in every way you can, and be delighted by the contrast of its layers and its taste!
- Warm whole milk 1 cups + ¾ cup + 3 tbsp
- Sugar ½ cup + 3 tbsp
- Cold melted butter ½ cup + 1 tbsp
- Flour ½ cup + 3 tbsp
- Room-temperature eggs 4
- Cold water 1 tbsp
- Vanilla extract 1 tbsp
- Lemon juice 1 tsp
- Salt up to a pinch
For the sealing:
- Icing sugar to taste
To grease the baking tray:
- Butter to taste
How to prepare the magic cake
To prepare the magic cake, start by melting the butter in a saucepan. Be careful not to darken it, and once melted, pour it into a bowl and let it cool to room temperature. Then divide the egg whites from the yolks and pour the yolks into a bowl, in which you will add the sugar.
Now with the mixer, whisk the egg yolks with the sugar for at least 10 minutes until the mixture becomes clear and frothy. While still beating, add to the egg yolks with the sugar a spoonful of very cold water and a spoonful of vanilla. If you do not have the electric mixer, or if you prefer, you can carry out the procedure with your hands and a whisk.
Add a pinch of salt and the melted butter that you have cooled, then continue to beat for a few minutes. Sift the flour, pour inside the mixture and mix them together to make them absorb completely; in the meantime, heat the milk in a saucepan.
Once hot, pour the milk into the mixture and leave to blend for about 1 minute. It is essential that the mixture does not have lumps, if it does, you can sift the mix with a narrow strainer with to eliminate pieces. At this point, take the egg whites and pour them into a clean bowl, start whipping by adding the lemon juice (or white wine vinegar). When the egg whites have become clear, it will give compound stability. You will have to whip them not too firm.
Incorporate the whipped egg whites gently with a whisk so as not to disassemble them and mix until a rather liquid mixture is obtained. Grease a square pan and cover both the bottom and the edges with greaseproof paper. The size of the pot is important to get the correct thickness of the cake.
Then pour the mixture into the buttered pan and bake in a preheated static oven at 320F for about 80 minutes, until the surface of the magic cake is golden brown. Remove the cake from the oven and let it cool completely, then cover it and leave it to rest in the fridge for at least 2 hours.
When the cake has rested, take it out of the pan, removing the parchment paper, and cut it into cubes. To facilitate cutting, use a smooth and long blade knife moistened with water or a nylon thread. Place the cubes on a serving plate, sprinkle them with icing sugar, and your magic cake is ready to be served and enjoyed!
The magic cake can be kept in the refrigerator closed in an airtight container or well covered with plastic wrap for 3 days. You can freeze the magic cake cooked in the pan in which you prepared it or cut into cubes, which you should place in an aluminum pan, being careful to space them well.
The beauty of this cake is that it is, in fact, magical! Very little is needed to change the taste: add a little coffee or, for the cocoa version, instead of flour, add cocoa and some flour. Don't forget to sprinkle it with cocoa powder! A couple of technical tips: the toothpick method to evaluate the degree of readiness will also help you this time and, on the contrary, will allow you to avoid finding yourself with a cake that is firm at the sides and liquid at the center. If you want, you can replace the vanilla extract with the seeds of a vanilla bean.