Day 6 of my 12 Days of Christmas Baking compilation! I’ve been seeing a million Magic Cake recipes on Pinterest lately and had to see for myself if this craze was for real or not.
The food blogger whose recipe seems to ‘feed’ all the variations is Jo Cooks, so I used Jo’s recipe as the base for my personal trial.
I was skeptical but this is a pretty fab recipe and will please your fans of cakey cake and custardy cake.
Ingredients
- 4 large eggs, yolks and whites separated, at room temperature
- 1 tsp. pure vanilla extract
- ¾ cup granulated sugar
- 1 stick or ½ cup unsalted butter, melted and cooled slightly
- ¾ cup of all-purpose flour
- 2 cups of whole milk, microwaved for a minute to lukewarm temperature
- Zest of 1 lemon.
- Powdered sugar for dusting, optional
Instructions
- Preheat oven to 325 degrees. Line then grease (or lightly coat in cooking spray) an 8” x 8” baking dish with parchment paper, allowing for overhang, so it’s easier to get the cake out once baked.
- In the bowl of an electric mixer, beat the egg yolks with the sugar until light and fluffy, about 2 minutes.
- Add the butter and the vanilla extract and beat for an additional minute.
- Add the flour and beat until just incorporated.
- Slowly add the milk and zest and beat until everything is just combined.
- In the clean bowl of an electric mixer, beat the egg whites until stiff peaks form, about 4 minutes.
- Gently fold the egg whites into the cake batter without overworking them – it’s okay to still see a few clumps of egg whites in the batter.
- Pour the batter into the baking dish and bake for 40 to 70 minutes or until the top is golden brown. Start checking the color texture after 40 minutes – the cake is done when it jiggles slightly in the center but feels firm to touch. Mine took just under 50 minutes.
- Dust the cooled cake with powdered sugar, if using.
Makes 12-16 servings, depending on how small/large the portions are cut.
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