A vanilla dream

Need a sugar boost? This enchantingly fluffy, light cake will put a smile on your face and make dull days sunny - perhaps because of this, or perhaps because of its uncomplicated preparation, it is called magic cake.

The first time we made this cake, it didn't survive the cooling phase because it was so magically airy, tender and delicate that we ate it whole while it was still warm. This fact qualified it to be included in the selection of hand-picked delicacies presented here.

Although our top priority is not necessarily the speed of preparation, this charming characteristic is what makes it so appealing. It means, for example, that it can also be prepared in front of guests, who can eat it freshly steamed from the oven.

Well, enough praise - let's get started!

We found the recipe here and loved it so much that we wanted to feature it in our wonderful magazine.

We would like to remind you to ensure that all products used are of the highest ethical and organic quality - all the more so as the recipe is not vegan.

What we need

4 eggs (room temperature)

150g sugar (fine)

2 tsp vanilla

1 tbsp water

125 g butter (melted)

500 ml milk (lukewarm)

115 g coarse-grained flour

Powdered sugar for sprinkling

💚 Heat the oven to 150 degrees convection oven

💚 Separate the eggs and beat the egg whites until stiff

💚 Whisk the egg yolks, sugar, water and vanilla until white

💚 Add the butter and stir until everything is homogeneously combined

💚 Add the flour in three stages and stir in the milk

Carefully stir in the beaten egg whites - clouds are desirable

Pour the batter into a leak-proof mold (be careful! It is very runny!)

Depending on the baking tin, bake for approx. one hour (the cake should no longer be wobbly when you press lightly in the middle and have a golden brown crust - we recommend testing with a skewer)

We would also like to encourage you to enjoy it warm - but it's also a dream cold!