Preheat your oven to 325°F (160°C). Line your baking dish with parchment paper, allowing the edges to hang over for easy removal. Lightly grease the parchment paper.
Step 2: Separate the Eggs
Separate the eggs into two bowls. Place the yolks in one and the whites in another. Ensure no yolk contaminates the whites, as this will affect whipping.
Step 3: Beat the Egg Yolks and Sugar
In a mixing bowl, whisk the egg yolks with granulated sugar until pale and creamy. Add the melted butter, vanilla extract, and salt, whisking until well combined.
Step 4: Incorporate the Flour
Sift the flour into the yolk mixture and gently fold it in until smooth. Gradually add the warmed milk and heavy cream, mixing until the batter is fully combined. The batter will be very thin—this is normal.
Step 5: Whip the Egg Whites
Using a clean bowl and whisk, beat the egg whites until stiff peaks form. Gently fold the whipped whites into the batter in three additions, being careful not to deflate the mixture. The batter will look lumpy with visible streaks of egg whites.
Step 6: Bake the Cake
Pour the batter into the prepared baking dish and smooth the top. Bake for 50-60 minutes or until the top is golden brown and the center jiggles slightly when shaken. Avoid overbaking to preserve the creamy custard layer.
Step 7: Cool and Chill
Let the cake cool completely in the pan. Once cooled, refrigerate for at least 2 hours to firm up the layers.
Step 8: Slice and Serve
Lift the cake out of the pan using the parchment paper edges. Dust the top with powdered sugar before slicing. Serve chilled for the best texture and flavor.
Tips for Perfect Magic Cake
- Temperature: Use room temperature eggs and warm milk to ensure a smooth batter.
- Folding: Be gentle when folding in the egg whites to maintain the airy structure of the batter.
- Chilling: Allow ample chilling time to set the custard layer before serving.
With this detailed guide, you can create two stunning homemade desserts that are sure to impress. Which one will you try first: the rich, nutty chocolate nougat or the layered magic cake with cream?