What are 5 facts about cake?

The earliest cakes were more like sweetened bread. Modern cakes rely on chemical leaveners like baking powder. Butter and sugar creaming makes cakes light and fluffy. Cakes symbolize celebration worldwide. Each culture has its own special holiday cake, like this eggnog version for Christmas.

What are common magic cake baking mistakes?

Overmixing egg whites, baking at too high a temperature, or skipping the cooling time can ruin the layers. Always use room-temperature ingredients and fold gently.

What's the best temperature for baking magic cake?

325°F is the sweet spot. It allows the custard to set while the top stays soft and golden.

What are some questions about cake?

People often wonder about substitutions, baking times, or how to make cakes moist. The secret is usually in balanced wet and dry ratios and proper cooling.

Magic Cake Recipe – A Dreamy, Amazing Holiday Dessert

Name: Eggnog Magic Cake – The Dreamy Christmas Dessert That Bakes in Three Magical Layers
Prep time: 15 min
Cook time: 55 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 cups prepared eggnog, lukewarm; 4 large eggs, separated and at room temperature; 1/8 teaspoon white distilled vinegar; 1/2 cup unsalted butter, melted and cooled, plus extra for greasing pan; 1 1/2 cups confectioners’ sugar, plus extra for dusting; 1 cup all purpose flour, regular or gluten free measure for measure; 3 tablespoons dark rum, or 3 tablespoons eggnog with a splash of rum extract; 1 teaspoon vanilla extract; Whole or ground nutmeg for topping

Description

Eggnog Magic Cake with a custardy middle and fluffy top. One thin batter bakes into three festive layers with cozy nutmeg and a hint of rum. Perfect chilled for Christmas dessert.

Ingredients

Scale

2 cups prepared eggnog, lukewarm

4 large eggs, separated and at room temperature

1/8 teaspoon white distilled vinegar

1/2 cup unsalted butter, melted and cooled, plus extra for greasing pan

1 1/2 cups confectioners’ sugar, plus extra for dusting

1 cup all purpose flour, regular or gluten free measure for measure

3 tablespoons dark rum, or 3 tablespoons eggnog with a splash of rum extract

1 teaspoon vanilla extract

Whole or ground nutmeg for topping

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325°F. Butter an 8×8 inch baking pan. Warm the eggnog until lukewarm.

2. In a clean bowl, whip egg whites with vinegar to stiff peaks; set aside.

3. In a second bowl, whisk egg yolks with confectioners’ sugar until smooth and pale, then whisk in the melted, cooled butter.

4. Mix in the flour until combined.

5. Stir rum and vanilla into the lukewarm eggnog. While mixing on low, slowly drizzle the eggnog mixture into the yolk batter. The batter will look very thin.

6. Gently fold the whipped egg whites into the thin batter in portions. Small lumps may remain.

7. Pour into the prepared pan and bake 50 to 55 minutes, until the top is golden and the center has a slight jiggle.

8. Cool completely 3 hours at room temperature, or cool 30 minutes then chill covered for at least 1 hour. Dust with confectioners’ sugar and nutmeg to serve.

Notes

A thin, watery batter is normal and needed for the signature layers.

The cake sets into three layers during baking: a firm base, a silky custard center, and a fluffy top.

Cooling fully gives the clean custard texture and neat slices.

Use a gluten free measure for measure flour if needed.

Made in an 8×8 inch pan. For more servings, bake multiple cakes rather than doubling.

Store covered in the refrigerator if not serving immediately.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Christmas Dessert Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 213
Sugar: 24
Sodium: 58
Fat: 4
Saturated Fat: 2
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 34
Fiber: 1
Protein: 6
Cholesterol: 106