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Magical Vanilla Cake
A light and fluffy French "gâteau magique" made with vanilla. The low‑temperature bake creates three distinct layers – a spongy base, a creamy middle, and a custard‑like top. Perfect for a simple yet impressive dessert.
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Critical Success Points
- • Beat yolks with sugar until the mixture is pale and fluffy.
- • Whisk egg whites to stiff peaks with a pinch of salt.
- • Fold the whipped whites gently, preserving air bubbles.
- • Bake at the low temperature of 150 °C to achieve the three‑layer effect.
Safety Warnings
- • Melted butter is hot – handle with care to avoid burns.
- • The oven reaches 150 °C; use oven mitts when inserting or removing the pan.
- • Whisking egg whites can create a fine mist; avoid inhaling raw egg particles.
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