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Digital Subscriptions > Food Heaven > issue78 > MAGICAL BAKING

MAGICAL BAKING

Kathleen Royal Phillips shows you how to make a simple batter that, once baked, will magically turn into a showstopping three-layered dessert!

Vanilla magic cake

Vanilla magic cake

SERVES 9

4 large free-range eggs, at room temperature

150g (5½oz) granulated sugar

113g (4oz) salted butter, melted

1 tsp vanilla extract

105g (3½oz) plain flour

500ml (18floz) lukewarm whole milk

½ tsp cream of tartar

1 tsp icing sugar

1 Preheat the oven to 170°C/Gas Mark 3. Line a 20cm (8in) square cake tin with foil or parchment paper, allowing 5cm (2in) of overhang around the sides; coat with baking spray.

2 Separate the eggs; place the egg yolks in a mixing bowl with the sugar and beat on high speed with an electric mixer for 2 minutes, or until lemon coloured. On a low speed, gradually add the melted butter and vanilla, scraping down the sides as needed. Add the flour and mix just until the flour is combined. Gradually add the milk, beating just until combined.

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About Food Heaven

Celebrate the festive season with our must-make party treats for the whole family! Whether you're after simple biscuits for a homemade gift, or you're planning on creating a show-stopping dessert to wow your guests, our Christmas recipes will be the talk of the party! We've got incredible cheesecakes, magic cakes (you make one simple batter and end up with a three-layer cake – genius!) and new recipes from the GBBO contestants and judges, including a delicious hot chocolate cake. Find out how to make cream puffs, profiteroles and eclairs in our masterclass, create step-by-step chocolate-hazelnut biscotti, plus make your favourite French bakes at home with foolproof recipe hacks for millefeuille, brioche, croissants and pains au chocolat!