Magic Cake

Ingredients

• 4 eggs (At room temperature; separated)
• 0.75 cup sugar
• 8 tbsp unsalted butter (Melted and slightly cooled)
• 1 tsp vanilla extract
• 0.75 cup all-purpose flour
• 2 cup milk (Lukewarm; approximately 100°F (38°C), not hot)
• powdered sugar (For dusting)

Steps

1. 1

   Preheat the oven to 325°F (160°C). Grease an 8-by-8-inch baking dish, or line it with parchment paper to make the cake easier to remove.

2. 2

   Separate the eggs, placing the yolks in one bowl and the whites in a mixer bowl. Beat the egg yolks with the sugar until the mixture is light and fluffy.

3. 3

   Add the melted, slightly cooled butter and the vanilla extract to the yolk mixture. Continue beating for 1 to 2 minutes, until well incorporated.

4. 4

   Add the flour and mix until the batter is smooth and well combined.

5. 5

   Slowly add the lukewarm milk while beating, continuing until the mixture is thoroughly combined.

6. 6

   Using a mixer, beat the egg whites until stiff peaks form.

7. 7

   Gently fold the beaten egg whites into the batter with a rubber spatula. Fold only until about 90 percent combined; stop while some white streaks or bits of egg white are still visible. Do not fully incorporate them, because the streaks help form the sponge top layer.

8. 8

   Pour the batter immediately into the prepared baking dish and transfer it to the preheated oven.

9. 9

   Bake for 40 to 70 minutes, checking at about 40 minutes, until the top is lightly golden. The center should jiggle very slightly but feel firm when gently pressed, rather than sloshing.

10. 10

    Let the cake cool. Dust the cooled cake with powdered sugar, cut it into squares, and serve.

Notes

The baking time can vary considerably by oven, so begin checking at 40 minutes. Do not fully mix in the egg whites: visible white streaks should remain when the batter goes into the pan. A 9-inch round pan can also be used, although the baking time may vary slightly.

Nutrition per serving

• dessert
• cake
• baked
• custard
• vanilla
• European
• vegetarian