Magic Vanilla Cake Recipe
This magic vanilla cake recipe celebrates curiosity in baking and my passion for discovering new things. The recipe creates three gentle layers from one batter, showing how simple ingredients behave in surprising ways.
Equipment
- Mixing bowls (at least 3)
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- 9-inch round cake pan
- parchment paper,
- Fine sieve (for dusting sugar)
Ingredients
- 4 large eggs yolks and whites separated (room temperature)
- 115 g unsalted butter melted and slightly cooled
- 125 g all-purpose flour
- 150 g powdered sugar plus extra for dusting
- 480 ml milk lukewarm
- 1 tablespoon water
- 2 teaspoons vanilla extract
Instructions
- First, get everything ready. Heat the oven to 160°C. Line a 9-inch round cake pan with parchment paper and lightly grease it so the cake releases easily later.
- In a mixing bowl, beat the egg yolks and powdered sugar together until the mixture becomes pale and creamy. Add the melted butter and vanilla extract, and then stir until smooth and fully combined.
- Next, add the flour and mix gently just until incorporated. Slowly pour in the lukewarm milk and water while stirring softly. The batter will be very runny at this point, which is normal for this recipe.
- In another clean bowl, beat the egg whites until soft peaks form. They should look airy and fluffy, not stiff or dry.
- Gently fold the egg whites into the batter in two parts. Use a light hand and avoid over mixing; a few visible streaks of egg white are fine and help create the cake’s layers. Pour the batter into the prepared pan.
- Bake for 50 to 55 minutes, until the top is lightly golden and feels set. Remove from the oven and allow the cake to cool completely in the pan. Once cooled, dust with powdered sugar before serving.