Magic Cake Tips
Can you make a magic cake in a different-sized pan?
It’s important to make this recipe in the correct pan size. Using a 9-inch square cake pan with high walls is crucial to provide support and help set up your layers for success.
How do you know when your magic cake is done baking?
The cake certainly needs a while to bake, and it’s best to leave it in the oven longer than to take it out early. The top will slightly jiggle and should be golden brown before removing the cake from the oven. It may not look like much straight out of the oven, but as the cake cools and settles, the layers will become more pronounced.
Do you have to refrigerate magic cake?
This custard-based cake should be refrigerated. You can serve it cooled to room temperature right after baking or chilled straight out of the refrigerator.
Ingredients
1/2 cup packed brown sugar
4 large eggs, room temperature, separated
1-1/2 cups whole milk
1/2 cup butter, melted and cooled slightly
1 teaspoon vanilla bean paste
3/4 cup all-purpose flour
Confectioners’ sugar, optional
Directions
1
Preheat oven to 325°. Grease a 9-in. square pan, line with parchment.
2
In the bowl of stand mixer using the whisk attachment, whisk brown sugar and egg yolks until light and foamy, 5-6 minutes. Add milk, melted butter and vanilla bean paste until well combined (mixture will be thin). Sift in flour.
3
In a separate bowl, with clean beaters, whisk egg whites to stiff peaks. Fold into batter (mixture may still have lumps). Pour into prepared pan. Bake until golden brown and puffed, 40-45 minutes.
4
Remove to wire rack; cool to room temperature. Refrigerate until chilled, 4 hours or overnight. If desired, garnish with confectioners’ sugar. Slice; serve.
Nutrition Facts
1 slice: 234 calories, 14g fat (8g saturated fat), 114mg cholesterol, 134mg sodium, 22g carbohydrate (14g sugars, 0 fiber), 5g protein.
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