Vanilla Magic Cake - When I first saw this cake 2 years ago, I wanted to try to make it but I was hesitated. I thought the layers are difficult to be formed. It turned out not bad at all. I could see 3 layers formed in this magic recipe. This recipe is suitable for a 7x7 inch pan because you need a substantial height to get an obvious 3 layers formed. The cake turned out so amazing and so jiggly. I hope you’re inspired and give this cake a try. Enjoy!
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Ingredients:
7x7 inch pan
4 egg whites
4 egg yolks
150g [1¼ cup] powdered sugar
115g [½ cup] unsalted melted butter, room temp
15g [1 tbsp] water
120g [1 cup] all-purpose flour
450g [1¾ cup + 2 tbsp] whole milk, lukewarm
1 tsp vanilla extract
powdered sugar for dusting
Instructions:
1. Preheat oven at 160°C/320°F.
2. Prep a 7x7 inch pan with 2 sheets of parchment papers. Make sure the papers are above the height of the pan so that you can lift up the cake easily. The reason I clipped the papers so that they are attached to the pan neatly.
3. Separate the eggs. In the bowl of egg whites, mix on high speed until stiff peaks formed. Set aside.
4. In the bowl of egg yolks, add in the powdered sugar. Mix on high speed for about 2 minutes until creamy and pale.
5. Gently add in the melted butter and water. Continue mixing on high speed until well combined.
6. Sift in the flour. Mix on low speed until combined.
7. As you’re mixing on low speed, add in the stream of lukewarm milk. Do not rush when adding the milk. Then add in the vanilla extract.
8. Gently Fold in the egg white meringue in 3 batches.
9. Transfer the batter into the prepared pan.
10. Bake in preheated oven at 160°C/320°F for 55-60 minutes.
11. Let the cake cool in the pan for a bit, and then refrigerate for 2 hours.
12. Dust the top with powdered sugar.
13. Slice and ready to serve.
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6 июн 2024
