Guys! I have a thing… Every time I come to Algeria I become absolutely and utterly obsessed with magic cakes!!! The first time I made it was in December 2015, it was winter break in America so my sister and I traveled to Algeria to visit our family. In a span of one month, I probably made it 5 or 6 times. Most of the times I end up not eating much of it (because I have self-control hahaha or I’d like to think that I do).
What is a magic cake you might think? well, a magic cake is a delectable one pan dessert. It has three different layers so if you are into textures, well this is gonna be your next obsession as well! The top part resembles an angel food cake. The center has a custardy, flan-like texture. The bottom layer is the most dense of them all, I have even heard some people describe it as fudge-like.
So my thing is to completely forget about this wonder of a dessert until I come back to Algeria, and then I start making it once a week or more because it is so good! So since I have about a week left here I wanted to share this delicious recipe that I was able to find on here with you guys! This website also has five awesome technical tricks that will help you realize the best magic cake possible!
The Best Vanilla Magic Cake
Yield 1 8-inch square cake
Prep Time 25 minutes
Total Time 1 hour 20 minutes
4 egg yolks
4 egg whites
¾ cup granulated sugar
2 tbsp cold water
8 tbsp unsalted butter, melted
¾ cup flour
⅛ tsp salt
1 cup whole milk
1 cup heavy cream or half and half
2 tsp vanilla extract or vanilla bean paste
Powdered sugar for decoration
- First turn on your oven to 325 degrees F
- Prepare an 8-inch pan that is about 2 inches deep, cover with parchment paper and grease or spray with some cooking spray.
- In a stand mixer mix the sugar, the egg yolks, and the water until it turns pale and fluffy. This will take about 5 to 6 minutes.
If you have to use a hand mixer, make sure to use plenty of arm power since it needs to be mixed well!
- While mixing, slowly drizzle the melted butter into the egg yolk mixture. Scrape down the sides and the bottom of the bowl to make sure everything is well incorporated.
- Stir in the flour and the salt to the egg yolk mixture and combine well, scraping down the bottom and the sides as needed.
- Add in the milk, the cream, and the vanilla extract and mix gently on low to medium speed until fully incorporated.If you are using a stand mixer, transfer this first mixture to another bowl, wash well and dry the stand mixer bowl.
- Whisk the egg whites at high speed until they hold stiff peaks, this will take about 2-3 minutes.
- Slowly start folding the egg whites into the yolk and flour mixture using a large spoon or spatula. Make sure to leave a distinct layer of fluffy lumps and clumps at the top.Do not over stir or over mix!
- Pour the mixture in your 8-inch baking dish and bake until the edges are set, the top is warm to deep brown, and the center is still a little wobbly, about 50-55 minutes.
- Let the cake sit in the pan at room temperature until it completely cools. Cover it with saran wrap and let it rest some more in the refrigerator for at least 4 hours and up to 12 hours before serving.
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Make sure to use #TDfoodi when you try out these recipes and post them 🙂 and for all my Algerian friends make sure to send me a message or comment on the post if you need any translation help!
Have an awesome Tuesday, and I will talk to you guys next time!