A recipe from Magic Vanilla Cake simple to prepare, which magically gives you 3 different textures when cooked! I chose to flavor mine with pods from Reunion Island, a delight...
In terms of textures, as I told you, there are 3 levels : a base that looks a bit like a flan, then a very central texture creamy, and finally a génoise which is the most "cakey" part right at the top.
How to make a magical vanilla cake?
This vanilla cake is prepared in only one container : it is the cooking stage which will allow it to create these 3 surprising textures.
On one side, whisk the egg whites until stiff. On the other side, mix the yolks and sugar. Then, add the melted butter and the seeds from the vanilla pod.
Then add the sifted flour little by little and the warm milk and water. The dough at this stage resembles that of a pancake batter, that is to say very liquid. We finish by adding the egg whites, breaking them roughly.
The mixture is poured into a round mold then go to the oven!
NB: for an even more pronounced vanilla flavor, you can infuse the pod and the grains for 30 minutes in lukewarm milk. Instead of vanilla, you can use other flavors like chocolate or almond...
How to serve and store the magic cake?
Once cooked, I strongly advise you to place it in the fridge : this will allow the vanilla magic cake to take on its full consistency, and it will only taste better too! It will also make it easier to cut.
When serving, you can accompany it with a small Red fruit coulis, or a chocolate sauce for the more greedy.
It keeps in the fridge ideally in a bell, for 3 or 4 days. You can take it out about 15 minutes before tasting for better flavors.
More Cake Recipes to Try
If you like this kind of easy cakes, I also recommend these desserts: the Very fondant cherry and almond cake, Very soft zucchini chocolate cake, Salted butter caramel cheesecake on chocolate biscuit, Gluten-free chocolate cake, Olive oil cake with yogurt frosting.
If you make this magic vanilla cake, don't hesitate to tag @liliebakery on Instagram so I can see your cakes!
- 4 egg whites
- 1 pinch of salt
- 4 egg yolks
- 150 g powdered sugar
- 125 g soft butter
- 1 vanilla pod
- 120 g of flour
- 500 ml lukewarm milk
- 1 tbsp of water
- Preheat the oven to 160 ° C traditional heat. Whip the egg whites until stiff with a pinch of salt, then set aside. Whisk the egg yolks with the powdered sugar until a foamy mixture is obtained. Incorporate the melted unsalted butter (not hot, just lukewarm).
- Scrape the seeds from a vanilla bean and add them to the dough. Sift the flour and gradually incorporate it into the dough. Finally add the lukewarm milk and water. The dough becomes very liquid but this is normal.
- Last step: pour the whisked egg whites into the dough, breaking them roughly using a whisk. Pour everything into a 20cm round buttered and floured mold (the snowy whites will rise to the surface). Bake for 55 minutes (cover during cooking if it browns too quickly).
- Do not consume immediately, let cool and refrigerate before unmolding (run a blade along the walls to facilitate the operation). Enjoy!
How beautiful is your cake!
I just tried it with chocolate, I'm sure it's even better with vanilla. And your sublime photos only make me want to try it even more :)
Just magic ^^
I would have happily eaten some of this delicious magic cake!
A big
A big “I like” for this magic vanilla cake from Reunion Island!
Thank you for this recipe.
<3
he is just superb wahouu! ; P
Well, since you say it's foolproof... I'll try it next week :)
I have the same vanilla pods! Now I just have to... I hope I can make it as pretty, your cake is just magnificent!!
Indeed, it's a foolproof cake that has its little effect! :-)
WE
Audrey
He is really very beautiful!
Hahahah that's really funny! My mom cooks really well and she messes up the magic cake every time x) Poor thing ^^
So as usual, recipe as soon as read, as soon as tried and like all the recipes on this site, the promises are always kept. I confirm the cake is simply intractable and the result is simply amazing!!! (I made the cake with my 5 year old daughter!!!!!) thanks again for all these shares
Thank you very much for your feedback (and the photos), this cake is aptly named indeed :-) @ soon
I tried the cake we all expect bize result
I tried the cake we are all waiting for the result !!!!!!
The cake is in the oven, it seems to be cooking well...I hope it will have its best effect! Thank you
successful recipe, cake swallowed up, the whole family happy thank you LILIE BAKERY!
Bonsoir
It looks super good...
I would nevertheless have a question... when we incorporate the snow whites roughly... should they disappear into the liquid preparation or should we put them in, mix quickly and leave pieces of snow floating? It's a bit confusing, sorry... thank you
It is very beautiful your magic cake! The 3 layers are clearly visible :)
Hi! I tested this cake and it actually worked except for the sponge layer which barely developed, you can hardly see it... Do you know what that's because of?
Hello, as I explained in a previous comment, this means that you have broken your egg whites too much, so they have not stuck together enough to form the sponge cake... See you soon
I don't understand, I followed all the steps! But it deflates when it comes out of the oven! Really not pretty :-(
Hello Inès, we don't all have the same oven... That's why you have to adapt to your own equipment. I think that the deflating of the cake means that it wasn't cooked enough, you have to add a few minutes of cooking. See you soon
Recipe tested and approved by everyone! Thanks Lillie
Hello, a little question is needed for the magic vanilla cake! Can we use a silicone mold or is it better to use a terracotta mold? Thanks in advance
Hello, so for me it's a metal mold, the cooking time indicated is perfect for me. For another type of mold, like silicone, the cooking time may differ slightly. See you soon
Hello,
I made your magic cake!! :-)
It's just not as puffy as yours but it's good. I got my 3 layers and the egg whites get crispy when cooked.
Thanks again for your recipes. Your explanations are perfect.
My next one might be a cheesecake :-).
See you soon kisses.
Thank you Lorène for your message! @soon
Really at the top this magic cake, thank you Lilie for your great recipes !!
Indeed, it is unmissable and so good...
I made it in a cake tin and the proportions were perfect, the only thing I changed was that I infused my vanilla in the milk and it was perfect!
Bravo for your blog see you soon !! :)
Hello Manon and thank you for your message, good idea the vanilla infusion, see you soon
Simple, quick and effective cake :) I just added lime zest and rum instead of water ;)
Hello Lilie,
I just came across your recipe! I was also looking for a good recipe to make the magic cake.
I have a question: can the vanilla bean be replaced with liquid vanilla extract?
Goods.
Hello Miriam, yes no problem! @ soon
[…] of magic cake, and especially in many flavors. I fell for Lilie Bakery's version: a magic cake with vanilla from the Islands (like her, I had vanilla pods from the […]
then do it in a silicone mold?
Hello, I don't like using silicone in general, I don't really recommend it... It's up to you to see @ soon
Hello, I wanted to know if I can do this in a 20cm silicone mold?
Hi Nina, you can try but I don't like cooking with silicone, see you soon
go! I'm testing the recipe this week;)
A pure delight... Super success
The hardest part is waiting for it to cool down ;)
Thank you for this "Regalicieuse" recipe
Thank you Caroline :)
Hello, I'm about to make your cake but I also have some raspberries left in the fridge, do you think I can add them to the bottom of the mold or will it ruin everything? ;) thanks in advance!
Hello, it's possible, they should stay in the bottom while cooking ;)
Hello I just tested the recipe.
No problem with the making but when I put it in the oven, the dough came out of the mold.
So a word of advice, it's so liquid that you have to use a one-piece mold, not the molds where the bottom comes off (which is what I used).
We will see the result when it comes out of the oven.
In any case, your site is great ☺
It's delicious! Definitely between yesterday's double chocolate muffins and this cake today I'm delighted with the results! Made in a larger mold my layers were less thick but we enjoyed it, great ☺️
Thank you for this delicious (truly magical) recipe :-)
Here is my version: https://sweetnessandphotography.com/2017/07/19/gateau-magique-a-la-vanille/
Hello this very good Allaire cake but just make it work with vanilla sugar
The 3 layers, surprising but really too cool. The taste: perfect with raspberry coulis. Even better the next day indeed, I will definitely make some again, thank you.
Thanks for your return ! Glad you like the magic cake and its 3 vanilla layers! See you soon :)
Hello Madam,
I followed your recipe exactly.
I added a few minutes so the cooking for 55 min at 160 °. The middle was liquid, the pastry cream did not take well.
Where did I go wrong in the recipe?
They still loved the cake.
Thank you for your recipes...from New Caledonia
Hello Val, the cooking time depends on your oven and your mold: it varies from one home to another. On the second try, do not hesitate to increase the cooking time a little but without overcooking so as not to lose the 3 textures. See you soon :)
Indeed, three textures... For my part, I found the base a little gelatinous, but the other guests appreciated it. I had trouble measuring the vanilla (I wanted a cake with a strong vanilla flavor) and for me, a 23 cm mold was more suitable.
I always trust your recipes.
Thank you
Hello,
Thank you so much for this recipe, which I succeeded in making the first time thanks to your explanations. The time spent / result ratio is unbeatable with the wow effect of the 3 layers of the cake! We had a great time, it is not only pretty (I decorated it with thick cream and cut strawberries) but also delicious. A perfect birthday cake!
The dough fit perfectly into my 20 cm diameter round mold.
To do again, for sure!
PS: I only put 130g of sugar, being sensitive to "too sweet" and it was perfect for us, very greedy.
Oh thank you so much Justine! What a great idea to add strawberries, your loved ones must have loved it! See you soon :)
This cake is delicious!
Quite easy to make, it's light and tasty! I served it with a raspberry coulis.
Thank you for this recipe !
Thank you very much Murielle! Perfect with this coulis :) See you soon
Excellent creamy cake inside! Very good recipe
Thank you Laure! Glad you like it, see you soon :)
Everything in the name MAGIC. I'm not very good at desserts, but I succeeded the first time by being patient with the cooling of the milk and the incorporation of the egg whites. Thank you very much for this recipe. I allowed myself to add a little coconut milk, it was great!
Thank you Laura! See you soon :)