A magic cake?The magic of this vanilla magic cake recipe is that it separates into two layers from one batter when it bakes. Some of my family thought it tasted like bread pudding, some said egg custard and others thought the top layer was like a sponge cake. You can't go wrong with any of those desserts.
The shopping list for this magic vanilla cake recipe is simple: eggs, granulated sugar, butter, flour, half and half and vanilla. Egg yolks, sugar and water is beaten together until pale yellow and fluffy, then the melted butter is added. The flour and salt is mixed in followed by the vanilla. Set this mixture aside and beat egg whites until they reach stiff peaks. Fold those egg whites into the egg yolk batter (be gentle!) and pour into a prepared pan. The low-sodium cake is baked and it will separate into those two gorgeous layers of goodness.
We did think it needed a sauce of some kind, so consider serving it with bourbon butterscotch sauce, maple caramel sauce or a fruit sauce like raspberry, blueberry or lemon curd.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes
Servings: 12
Ingredients
- 4 egg yolks
- 3/4 cup granulated sugar
- 2 tablespoons cold water
- 1 stick (1/2 cup)butter, melted
- 3/4 cup flour
- 1/8 teaspoon salt
- 2 cups whole milk or half and half (I used half and half)
- 2 teaspoons vanilla
- 4 egg whites, at room temperature
Helpful Products
- 8x8-inch Baking Pan
- Electric Mixer
- Measuring Cups
- Measuring Spoons
- Whisk
- Rubber Spatula
- Stand Mixer
- Parchment Paper
Recipe Notes
- I used half and half to make this cake.
- Be very gentle when folding in the egg whites so they don't deflate.
Here's how to make it:
- Cut two pieces of parchment paper so they fit into the bottom of an8-inch square baking pan and overlap the edges. Spray the bottom of the pan with nonstick cooking spray, then lay the first piece of parchment paper inside. Lay the second piece going the other way. This will make it easy to remove the cake once baked.
- Put the egg yolks, sugar and water into the bowl of astand mixer (you could also use amixing bowl andhandheld electric mixer). Beat until it turns pale yellow and is fluffy, at least 5 minutes. Don't undermix.
- Slowly add in the melted butter.
- Stir in the flour and salt. Scrape down the sides of the bowl. Pour in the milk and vanilla and mix on low until combined.
- In another bowl, beat the egg whites until stiff peaks form, about 2 to 3 minutes.
- Gently fold the egg whites into the egg yolk mixture. Do not overmix. You want to leave some unincorporated clumps on the top of the batter.
- Pour the batter into the prepared baking pan.
- Bake in a preheated 325-degree F oven for about 50 minutes. The top should be golden brown but the center should still jiggle.Cool the cake on the counter until it's at room temperature, then cover and refrigerate at least 4 hours.
Nutrition Facts Per Serving
Calories: 281
Total Fat: 12.9g
Saturated Fat: 5.6g
Cholesterol: 422mg
Sodium: 82mg
Total Carbohydrate: 21.6g
Dietary Fiber: 0.2g
Total Sugars: 15.9g
Protein: 10.2g
Vitamin D: 45mcg
Calcium: 68mg
Iron: 1mg
Potassium: 147mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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