Magic Cake


4 eggs at room temperature
¾ c sugar
8 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
¾ c all-purpose flour
2c milk, lukewarm
Powdered sugar for dusting cake


Preheat oven to 325 degrees.

Spray with non-stick spray an 8 inch x 8 inch baking dish and line it with parchment paper so it’s easier to get the cake out.

In a bowl with a whisk, separate the eggs and beat the egg yolks with the sugar until light and fluffy. Add butter and vanilla extract and continue beating for 1-2 minutes. Add the flour and mix until fully incorporated. Start adding the milk slowly until fully incorporated.

In the bowl of an electric mixer with a whisk attachment beat the egg whites until stiff peaks form. Gently fold in the egg whites into the cake batter. Make sure you don’t fold in 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. Baking times will vary depending on the oven. Start checking the cake at 40 minutes and see how it looks.

Let cake cool completely. To serve sprinkle with powdered sugar and fresh fruit.