Magic Vanilla Cake

Ingredients

• 110 g all-purpose flour (sift)
• 125 g butter (melted, let warm)
• 150 g white sugar
• 4 eggs (whites and yolks separated)
• 2 vanilla pods (split, scrape out the seeds)
• 50 ml whole milk
• 1 tablespoon water
• 3 tablespoon powdered sugar (for garnish)

Instructions

1. Vanilla infusion

   Split the two vanilla pods, scrape out the seeds and add them to the milk along with the pods. Heat over medium heat until just simmering, then remove from heat and let steep for 5 minutes.

   Time: PT5M

2. Mixing egg yolks and sugar

   In a bowl, add the egg yolks, white sugar and one tablespoon of water. Whisk vigorously until the mixture lightens and becomes frothy.

   Time: PT2M

3. Incorporating melted butter

   Pour the melted butter (slightly warm) into the yolk‑sugar mixture, stirring gently to avoid cooking the yolks.

   Time: PT3M

4. Adding the flour

   Sift the flour over the mixture and fold in gently with a spatula.

   Time: PT2M

5. Mixing the vanilla milk

   Remove the vanilla pods from the milk, then gradually pour the warm milk into the batter while whisking continuously to achieve a smooth batter.

   Time: PT3M

6. Preheating the oven

   Preheat the oven to 150 °C (convection if possible).

   Time: PT5M

   Temperature: 150°C

7. Whipping egg whites

   In a clean bowl, beat the separated egg whites until stiff, glossy peaks form.

   Time: PT4M

8. Folding in the whites

   Add the whipped whites to the batter in three additions, folding them in gently with a spatula, lifting the mixture to avoid deflating them.

   Time: PT2M

9. Pouring into the pan and smoothing

   Pour the batter into the silicone mold (or lined pan) and smooth the surface with the back of a knife or a spatula.

   Time: PT2M

10. Baking

    Place the cake in the oven and bake for 50 minutes. The center should remain slightly wobbly.

    Time: PT50M

    Temperature: 150°C

11. Cooling in the refrigerator

    Remove the cake from the oven, let it cool for 10 minutes, then place the pan in the refrigerator for 2 hours before unmolding.

    Time: PT2H

12. Finishing and serving

    Unmold the cake, place it on a rack, dust with powdered sugar and serve.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of all-purpose flour: whole wheat flour
• Instead of butter: vegetable margarine, melted coconut oil
• Instead of white sugar: cane sugar
• Instead of eggs: organic chicken eggs
• Instead of vanilla pods: vanilla extract
• Instead of whole milk: semi-skimmed milk, almond milk
• Instead of powdered sugar: granulated sugar

Equipment Needed

• saucepan
• mixing bowl
• whisk (manual or electric)
• silicone spatula
• measuring tools (g, ml, spoons)
• oven
• silicone mold (or lined mold)
• knife or scraper (optional)
• cooling rack (optional)

Critical Steps — Do Not Skip

• Vanilla infusion
• Mixing egg yolks and sugar until pale
• Preheating oven to 150 °C
• Whipping stiff egg whites
• Delicate incorporation of whites
• Baking for 50 minutes

Chef Tips from the Video

• Use room‑temperature eggs for better egg white volume.
• Sift the flour with a spoon to aerate the batter.
• If you don’t have a silicone mold, line a loaf pan with parchment paper.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap the cake in two layers of plastic film and freeze for 1 month.

Room temperature: At room temperature for only 1 day, otherwise the cake will dry out.

Make-Ahead Tips

• The cake can be baked the day before and stored in the refrigerator.
• Powdered sugar can be added just before serving for a fresh finish.