Magic Cake A flick of the wand (or wooden spoon), a sprinkling of fairy dust (okay, powdered sugar), and you’ll find yourself ready to dig into a toothsome treat worthy of the fae. It may not look like much, but this tried-and-true dessert known as magic cake truly has supernatural properties. Despite being comprised of a simple batter, when the final product emerges from the oven, you’ll be delighted to find it has magically separated into three distinct layers of sweet and satisfying yumminess. This Vanilla Bean Magic Cake with Blueberry Lemon Sauce recipe from TheInspiredHome.com is my favorite: INGREDIENTS
4. Beat yolks with sugar until visibly lightened and fluffy about 4 minutes. Add melted butter, vanilla bean paste, and flour slowly. 5. Add warmed milk and beat until combined. 6. Add egg whites to batter and fold or whisk them in. Batter will NOT be smooth and should be lumpy still. 7. Pour into greased baking dish. Bake for 50-70 minutes. 8. Ovens greatly vary so check at 50 minutes and gently shake the rack. If the center is unset and very wobbly it needs more time. The top may over brown before the middle is fully cooked so tent with foil on top if this occurs. 9. We have much better results with metal pans over glass and recommend them. The size is also crucial for layer formation so do not substitute with a larger or smaller pan. Cool completely. Sprinkle with powdered sugar and serve in small slices.
For the Magic Cake: • ¾ cup sugar • ¾ cup all purpose flour • 4 eggs room temperature • 2 cups lukewarm milk • 1 teaspoon vanilla bean paste • 1 stick of melted butter For the Blueberry Lemon Sauce: • ½ cup blueberries (fresh or frozen) • 1 teaspoon lemon juice • 1 tablespoon sugar DIRECTIONS For the Magic Cake: 1. Preheat oven to 325 degrees F. 2. Grease an 8x8 baking dish (we prefer metal as it heats faster and creates more distinct layers in our testing). 3. Beat egg whites in a mixer with whisk attachment to stiff peaks (when lifted whisk out of egg whites the peak formed should stay straight up and not collapse at top). Remove from mixer and set aside.
For the Blueberry Sauce: 10. Bring blueberries, lemon juice and sugar to a boil. Reduce heat and simmer, stirring frequently until thickened to desired consistency.
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