Vanilla Magic Cake - Orignal Italian Recipe

Ingredients

• 200 g Unsalted Butter (melted, then cooled to room temperature)
• 200 g Granulated Sugar (divided, 150 g for yolks, 50 g for whites)
• 4 Eggs (large, separated yolks and whites, yolks at room temperature)
• 15 ml Cold Water (very cold, added to yolk mixture)
• 1 tsp Vanilla Extract (pure vanilla)
• 1 pinch Salt (fine sea salt)
• 250 g All-Purpose Flour (sifted)
• 250 ml Hot Milk (heated until just warm (about 40‑45 °C))
• 1 tsp Lemon Juice (freshly squeezed, added to egg whites)
• to taste Icing Sugar (for dusting before serving)

Instructions

1. Gather and Prepare Ingredients

   Measure all ingredients, separate the eggs, and let the yolks sit at room temperature while you prepare the rest.

   Time: PT5M

2. Whisk Yolks with Sugar

   In a large mixing bowl, whisk the egg yolks together with 150 g of granulated sugar until the mixture becomes pale, thick, and frothy.

   Time: PT5M

3. Add Cold Water, Vanilla and Salt

   Add the cold water, vanilla extract, and a pinch of salt to the yolk mixture and whisk briefly to combine.

   Time: PT3M

4. Incorporate Melted Butter

   Stir in the melted butter that has cooled to room temperature until fully blended.

   Time: PT3M

5. Add Flour and Hot Milk

   Sift the flour over the batter and gradually whisk in the hot milk, mixing until the batter is smooth and free of lumps.

   Time: PT5M

6. Whisk Egg Whites to Soft Peaks

   In a clean bowl, whisk the egg whites until foamy, add the lemon juice, then continue whisking to soft peaks (the peaks should bend over when the whisk is lifted).

   Time: PT5M

7. Fold Egg Whites into Batter

   Gently fold the whipped egg whites into the yolk batter using a spatula, turning the bowl over several times until just combined.

   Time: PT2M

8. Prepare the Baking Dish

   Grease a 20 cm × 20 cm square baking dish and line the bottom with parchment paper, allowing the paper to hang over the sides for easy removal.

   Time: PT5M

9. Transfer Batter to Dish

   Pour the batter into the prepared dish, smoothing the top with a spatula.

   Time: PT2M

10. Bake the Cake

    Place the dish in a pre‑heated oven and bake at 150 °C for 80 minutes, or until the top is lightly golden and a skewer inserted comes out clean.

    Time: PT1H20M

    Temperature: 150°C

11. Cool and Refrigerate

    Remove the cake from the oven, let it cool to room temperature (about 30 minutes), then cover and refrigerate for at least 2 hours before serving.

    Time: PT30M

12. Serve

    Dust the chilled cake with icing sugar, cut into squares, and serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Granulated Sugar: Caster sugar
• Instead of Eggs: Egg replacer for whites (aquafaba)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of All-Purpose Flour: Cake flour
• Instead of Hot Milk: Plant‑based milk
• Instead of Lemon Juice: White vinegar (½ tsp)
• Instead of Icing Sugar: Powdered sugar

Equipment Needed

• Mixing Bowl
• Whisk
• Spatula
• Baking Dish
• Parchment Paper
• Oven
• Measuring Cups and Spoons
• Oven Mitts
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Separate eggs and keep yolks at room temperature.
• Whisk yolks with sugar until the mixture is pale and frothy.
• Whisk egg whites to soft peaks after adding lemon juice.
• Bake at low temperature (150 °C) for the full 80 minutes.
• Cool to room temperature before refrigerating to set the layers.

Chef Tips from the Video

• Use a kitchen scale for precise flour measurement; it improves texture.
• For extra aroma, add a strip of lemon zest to the hot milk before mixing it in.
• Dust the cake with powdered sugar mixed with a pinch of cinnamon for a subtle flavor twist.

Troubleshooting

Storage

Refrigerator: Store covered for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: Not recommended; cake may dry out.

Make-Ahead Tips

• The cake can be baked a day ahead; keep it refrigerated and dust with icing sugar just before serving.
• If you need to freeze, wrap the cooled cake tightly in plastic wrap and foil before placing in the freezer.

Frequently Asked Questions