Mrs Jones Magic Cake
Transform your dessert game with Mrs. Jones Magic Cake—a show-stopping recipe that creates three distinct, velvety layers from one simple batter! This indulgent treat combines airy whipped egg whites, creamy milk, and a touch of vanilla for a custard-rich, golden-hued cake that’s as mesmerizing as it is delicious. Perfectly balanced between light and decadent, this dessert bakes to reveal a fudgy base, creamy middle, and sponge-like top layer, all in one bite. With minimal prep work and just a handful of pantry staples, this unique recipe is the ultimate crowd-pleaser for any occasion. Dust it generously with powdered sugar before serving for a picture-perfect finish that’s as irresistible as its magical texture. Whether you're entertaining guests or indulging in a sweet craving, this cake truly lives up to its enchanting name!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 500 ml whole milk
- 4 large eggs
- 150 grams granulated sugar
- 2 teaspoons vanilla extract
- 115 grams all-purpose flour
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 325°F (160°C). Lightly grease and line an 8x8-inch (20x20 cm) baking dish with parchment paper, ensuring some overhang for easy removal.
Melt the butter in a small saucepan over low heat or in the microwave. Set it aside to cool completely to room temperature.
In a medium saucepan, gently heat the milk until it’s lukewarm. Do not boil. Set aside.
Separate the eggs, placing the yolks into one large bowl and the whites into another clean, large bowl.
Using a hand or stand mixer, whisk the egg whites on medium speed until stiff peaks form. Set aside for later.
Add the granulated sugar to the egg yolks and beat for 1–2 minutes until the mixture is pale and creamy.
Mix in the melted butter and vanilla extract with the egg yolk mixture until combined.
Sift the flour into the mixture and gently fold in until smooth.
Slowly pour in the lukewarm milk in small additions, stirring gently after each addition until it’s fully incorporated. The batter will be very thin—this is normal!
Carefully fold in the stiff egg whites, one-third at a time. Fold gently to ensure the whites stay airy. The mixture will look lumpy with floating egg whites—this is also normal.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 50–60 minutes or until the edges are golden brown and the center is slightly jiggly when shaken.
Allow the cake to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the cake out.
Dust the top with powdered sugar before slicing into squares. Serve and enjoy the magical layers!
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1060 mg | 354% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 279.1 g | 101% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 191.8 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 788 mg | 61% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1215 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
