Magic Cake

By nanapuddin

Ingredients

• 4 eggs (separate yolks from whites) at room temperature
• 1 tsp vanilla extract
• 150 g (3/4 cup) sugar
• 125 g (1 stick or 1/2 cup) butter, melted
• 115 g (4 oz or 3/4 cup) of all purpose flour
• 500 ml (2 cups) milk lukewarm
• powdered sugar for dusting cake

Details

Servings 9
Preparation time 15mins
Cooking time 75mins
Adapted from jocooks.com

Preparation

Step 1

Instructions
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
Sprinkle some powdered sugar after cake has cooled.

Q&A
Question: The batter is very thin, very liquidy, is this ok?

Answer: Of course, when you have 2 cups of milk and very little flour, it will be a very thin batter, but that’s the beauty of this cake, this thin batter turns into a 3 layer cake.

Question: Can I use soy milk, almond milk, skim milk?

Answer: I’ve only made it with 2% milk, however other readers have and have commented that the cake still turned out fine, however it might not be the same as with regular milk.

Question: Can I use gluten free flour?

Answer: I have only tried it with all-purpose flour, so I can’t guarantee that it will turn out the same. Other readers have and some said the cake turned out fine and for others it didn’t. It’s up to you if you want to try it.

Question: What is all purpose flour? Is it the same as self rising flour.

Answer: All purpose flour is just plain regular white flour. Self rising flour is all purpose flour with baking powder and salt added to it. I would recommend using all purpose flour for this cake.

Question: Can I use stevia or splenda instead of sugar?

Answer: I’ve only made it with regular white sugar, so I’m not sure what would happen if you substituted with stevia or splenda.