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.
Nutrition Facts : Calories 292 calories, Carbohydrate 32.7 g, Cholesterol 128.4 mg, Fat 15.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 8.8 g, Sodium 142 mg, Sugar 23.7 g
MAGIC CAKE
Magic Cake - one simple thin batter, bake it and voila! You end up with a 3 layer cake, magic cake.
Provided by Joanna Cismaru
Categories Dessert
Time 1h15m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 piece, Calories 255 kcal, Carbohydrate 27 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 105 mg, Sodium 52 mg, Sugar 19 g
EASY MAGIC CAKE
Optional: Sprinkle confectioners' sugar on top before serving.
Provided by mdaus
Categories Desserts Cakes Sheet Cake Recipes
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
- Combine egg yolks and sugar in a bowl; beat with an electric mixer until pale yellow and creamy. Drizzle butter and water into the bowl, beating until incorporated, 1 to 2 minutes. Beat in flour. Pour in milk; beat on low speed until batter is blended.
- Wash beaters and dry well. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold egg whites into the batter, a third at a time, until no white streaks remain. Pour batter into the prepared baking pan.
- Bake in the preheated oven until top is lightly browned, 1 hour to 1 hour 10 minutes. Cool completely before cutting into squares, about 30 minutes.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 20.5 g, Cholesterol 85.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 94.7 mg, Sugar 14.5 g
BERRY LAYER MAGIC CAKE
This cake is truly magic. You make just one batter, but after baking you end up with three distinct layers of cake, fruit and custard.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 9 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides.
- Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
- Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
- Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
- Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
- Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
- To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.
INSTANT POT MAGIC APPLE CAKE
You don't need fancy inserts or special pans to make a sweet and satisfying baked dessert in an instant pot. This easy recipe lets you cook up a warm, spiced apple treat right in the bowl of the machine.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Whisk together the brown sugar, granulated sugar, cinnamon, allspice, nutmeg and 1 1/2 cups water in a bowl and add to a 6-quart Instant Pot®. Add the apples to the pot. Follow the manufacturer's guide for locking the lid and set to pressure cook on low for 1 minute (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Break each apple in half using a wooden spoon. Place the cake mix in a bowl and combine with the butter, eggs and 3 tablespoons of the liquid from the pot; the mixture will be thick. Pour it evenly over the apples in the pot. Sprinkle with the almonds. Lock the lid and set to pressure cook on low for 30 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Allow to sit for 15 minutes. Spoon the cake into bowls and top with ice cream and caramel sauce.
MAGIC CAKES
This recipe comes from a great London bakery, Konditor & Cook. I think these little cakes are one of their best sellers. Perfect for kids birthday parties or to give away in Christmas boxes!
Provided by Sackville
Categories Dessert
Time 2h30m
Yield 28 cakes
Number Of Ingredients 16
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.
More about "easy magic cake food"
14 MAGIC CAKES RECIPES | DANI MEYER | THE INSPIRED HOME
From theinspiredhome.com
Estimated Reading Time 2 mins
- Vanilla Bean Magic Cake with Lemon Blueberry Sauce. via The Adventure Bite / The Inspired Home. A sweet vanilla bean magic cake is paired with a delicious super simple lemon blueberry sauce.
- Raspberry and Matcha Tea Cake. This flavor and color combination pack a punch! I love all the fresh fruit in this magic cake recipe. Get Recipe Here.
- Orange & Cinnamon Magic Cake. via Christelle Huet-Gomez for Telegraph. This orange and cinnamon magic cake looks incredible! A cozy combination for the perfect winter magic cake.
- Magic Cannelés. via Christelle Huet-Gomez for Telegraph. What a perfect size for sharing with the ones you love. These little babies are glazed with honey and love.
- Blackberry Custard Cake. This magical blackberry custard cake is welcome at my house anytime. Get Recipe Here.
- Pumpkin Magic Cake. Pumpkin magic cake combines two of my all time favorite things into the perfect fall dessert. Get Recipe Here.
- Meyer Lemon Magic Custard Cake. via White on Rice Couple. When your Meyer Lemon tree is overflowing with fruit what is a gal to do? Make magic cake that’s what!
- Pecan Pie Magic Cake. This simple magic cake recipe is a fantastic alternative for pecan pie at your holiday get togethers and just the perfect bite size for parties!
- Gingerbread Magic Cake. Christmas eve won’t be the same without gingerbread magic cake and a steaming cup of hot cocoa. A perfect easy tradition to get yourself hooked on.
- Incredibly Gooey Collapsing Chocolate Bourbon Pecan Pie Custard Cake. via Half Baked Harvest. Not exactly a magic cake but so delicious it’s worth the exception.
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