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
BLACK MAGIC CAKE
Super spooky dark chocolate cake. Suitable for all your black magic get-togethers.
Provided by Marsha
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
- In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
- Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 25.7 g, Cholesterol 15.9 mg, Fat 5.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 239.6 mg, Sugar 17.3 g
PUMPKIN LAYERED MAGIC CAKE
The pumpkin and cake layers in this dessert magically switch places as they're baking and then get topped with a gorgeously fluffy cream cheese whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 18
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
- In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
- Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
- In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 41 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 30 g, TransFat 1/2 g
MAGIC CAKE
Resembles a custard filled cake, but it does it all on its own! Please follow directions carefully, for best results (e.g. - milk needs to be luke warm, butter allowed to cool).
Provided by kstrating
Categories Dessert
Time 1h20m
Yield 9-16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 Fahrenheit, 160 Celsius.
- Beat egg yolks with sugar until light.
- Add the tablespoon of water & the drizzle butter in, continuing to beat for a minute or two.
- Add the flour, fully incorporating it.
- Slowly add the milk & continue beating on low until everything is well mixed.
- Pour the egg/butter/milk mixture into a bowl & set aside while you go on.
- IMPORTANT: Wash beaters & bowl (if using same) VERY well, to ensure not a speck of butter or egg yolk remain.
- Whip egg whites until stiff.
- GENTLY, whisk the egg whites into the egg yolk mixture, a third at a time, until all egg whites are fully folded in .
- Pour into greased 8 x 8 baking pan.
- Bake 60 - 70 minutes, until top is lightly golden.
- Cool completely, sprinkle with powdered sugar.
- Cut to desired size.
- Note: Yes, you could whip the egg whites prior to beating the yolks, setting them aside, and adding to the yolk mixture, when ready. Just be aware there is the possibility that the whites may separate while they are waiting.
MAGIC CAKE
This cake is truly is magic, and I am making it my turn to recipe for brunches and quick, sweet breakfasts. - make sure to fold the egg whites in correctly to get the right effect
Provided by Bonnie G 2
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- 1.Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
- Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
- Beat the egg yolks with the sugar until light. Add butter and vanilla extract and keep 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, a third at a time and gently fold them in using a spatula, repeat until all egg whites are fold You can also add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked.
- Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could be different, it greatly depends on the oven, so check it at around 40 minutes and see how it looks.
- Sprinkle some confectioners sugar after cake has cooled and before serving.
- Quick Tip: Many prefer this cake chilled as it has a custard-like consistency.
Nutrition Facts : Calories 293.2, Fat 16.2, SaturatedFat 9.5, Cholesterol 132, Sodium 167.2, Carbohydrate 30.8, Fiber 0.3, Sugar 18.9, Protein 6.5
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 "magic cake recipes"
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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#time-to-make #course #preparation #desserts #cakes #dietary #low-sodium #low-in-something #4-hours-or-less #from-scratch
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