Magic Cake Recipe 455 Recipes

MAGIC CAKE

Steps:

• Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it's easier to get the cake out.
• Separate the eggs and beat the egg yolks with the sugar until light and fluffy. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
• Slowly start adding the milk and beat until everything is well mixed together.
• Add the egg whites to a mixer and mix until stiff peaks form.
• Add the egg whites to the cake batter and gently fold them in. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don't fold the egg whites in completely, you still want to see some of the white bits floating at the top.
• Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
• Sprinkle some powdered sugar after cake has cooled.

MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
• Beat egg whites in a large bowl with an electric mixer until stiff.
• Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
• Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

MAGIC CAKES

Steps:

• Grease and line a 21 x 31 x 2.
• 5 cm baking tray with baking parchment.
• Preheat the oven to 180 C (160 C in a fan oven).
• Cream the butter, lemon zest and salt together until creamy, then add the sugar and continue beating until light and fluffy.
• Add the eggs, a spoonful at a time, beating well after each addition.
• You may need to add 1-2 tablespoons of flour to keep the mixture from curdling.
• Use a large metal spoon to fold in the flour in three batches.
• Spoon the mixture into the tin and spread evenly.
• Use a palette knife to level the surface.
• Bake on the middle shelf of the oven for 25-30 minutes until the centre of the sponge springs back when lightly pressed.
• Turn out and cool on a wire rack.
• Brush the top of the cake with some of the lemon juice, then apply a thin layer of jam with a palette knife.
• Roll out the marzipan to the same size as the top of the cake.
• Carefully lift on to the cake and gently smooth the top with your hand.
• Chill for an hour.
• Use a ruler to mark the cake into 28 squares, then cut with a serrated knife dipped in cold water.
• Brush the top of the cakes with more apricot jam.
• Meanwhile, melt the fondant with the remaining lemon juice in a saucepan over a low heat.
• Stir continuously until the temperature reahes about 55 C on a sugar thermometer.
• Divide between four bowls.
• Leave one white and colour the others with your choice of food colouring.
• Dip one square at a time into the colour of your choice and transfer to a wire rack over a tray.
• Leave for 20 minutes to dry.
• Lift off with a knife and put into paper cases.
• To make the royal icing, mix the egg white, lemon juice, half the icing sugar and glycerine with a wooden spoon until creamy.
• Gradually stir in the rest of the sugar and beat well until it is white and smooth.
• Use a small piping bag to create your own designs on top of each cake.
• Decorate with the glitter and silver balls.