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window.ATGalleries[52730] = {“id”:52730,”type”:”Baking Lesson”,”images”:[{“image_id”:”8383469f57a40b190d820c8a8cb52b398c902728″,”caption”:”\u003cb\u003ePrepare the pan and oven:\u003c/b\u003e Coat an 8-inch square pan that is 2 inches deep with cooking spray. Cut 2 (8 by 12- to 16-inch) sheets of parchment paper. Lay one sheet in the pan, leaving an overhang of at least 2 inches on each side. Lay the second piece on top, across the first, leaving an overhangs on the other sides. These will be your \”handles\” when you take the cake out of the pan; set aside. Arrange a rack in the middle of the oven and heat to 325°F.”,”image”:{“id”:”8383469f57a40b190d820c8a8cb52b398c902728″,”width”:5637,”height”:3763,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-17T10:47:38.129-04:00″,”updated_at”:”2016-10-17T10:47:38.129-04:00″,”credit_style”:”author”,”credit_author_id”:640,”credit_name”:”M”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”VanillaMagicCake-1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”be8659c5ceb55f9464869fc7b812ea47e0e8be3a”,”caption”:”\u003cb\u003eMix the yolk, sugar and water until pale and fluffy:\u003c/b\u003e In a stand mixer fitted with a whisk attachment, or in a large bowl using a handheld electric mixer or a whisk (and plenty of arm power), mix the egg yolks, sugar, and water and mix until the sugar is dissolved, very fluffy, light in texture, and the mixture is a very pale yellow, 5 to 6 minutes. Do not undermix.”,”image”:{“id”:”be8659c5ceb55f9464869fc7b812ea47e0e8be3a”,”width”:5426,”height”:3622,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-17T10:47:26.266-04:00″,”updated_at”:”2016-10-17T10:47:26.266-04:00″,”credit_style”:”author”,”credit_author_id”:640,”credit_name”:”M”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”VanillaMagicCake-2.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”e4b8635630cb12066a1ece7e2a11255d2efaf145″,”caption”:”\u003cb\u003eDrizzle in the melted butter:\u003c/b\u003e While continuing to mix, drizzle the melted butter into the egg yolk mixture, and mix until it is well incorporated. Scrape down the bottom and sides of the bowl.”,”image”:{“id”:”e4b8635630cb12066a1ece7e2a11255d2efaf145″,”width”:5679,”height”:3791,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-17T10:47:36.767-04:00″,”updated_at”:”2016-10-17T10:47:36.767-04:00″,”credit_style”:”author”,”credit_author_id”:640,”credit_name”:”M”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”VanillaMagicCake-3.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”6206ea30195fa21912b5627587ec9a707b9dd8b1″,”caption”:”\u003cb\u003eStir in the flour and salt:\u003c/b\u003e Add in the flour and salt and mix until fully combined, scraping down the bottom and side of the bowl as needed. Add the milk or cream and vanilla and mix them in gently and on a slow to medium speed until fully incorporated.”,”image”:{“id”:”6206ea30195fa21912b5627587ec9a707b9dd8b1″,”width”:5295,”height”:3535,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-17T10:46:47.600-04:00″,”updated_at”:”2016-10-17T10:46:47.600-04:00″,”credit_style”:”author”,”credit_author_id”:640,”credit_name”:”M”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”VanillaMagicCake-4.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”4f3081cfce1603b0b044e4b6240acf2d3788fb26″,”caption”:”\u003cb\u003eWhisk the egg whites:\u003c/b\u003e If you are using a handheld mixer or whisk, pour the egg whites into a large, clean, dry mixing bowl. If you are using a stand mixer, wash and dry the bowl and whisk attachment and pour the whites into it. Whisk on high speed until the egg whites hold stiff peaks, about 2 minutes.”,”image”:{“id”:”4f3081cfce1603b0b044e4b6240acf2d3788fb26″,”width”:5749,”height”:3838,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-17T10:47:12.428-04:00″,”updated_at”:”2016-10-17T10:47:12.428-04:00″,”credit_style”:”author”,”credit_author_id”:640,”credit_name”:”M”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”VanillaMagicCake-5.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”9f6929ce4b03390f8a85262730c064b46e45ee13″,”caption”:”\u003cb\u003eAdd the egg whites to the yolk mixture:\u003c/b\u003e Add the whipped egg whites to the egg yolk and flour mixture and mix gently with a large spoon or a whisk only, about a dozen stirs, making sure to leave a distinct layer of fluffy lumps and clumps remaining at the top. Do not overstir or overmix.”,”image”:{“id”:”9f6929ce4b03390f8a85262730c064b46e45ee13″,”width”:6016,”height”:4016,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-17T10:46:58.026-04:00″,”updated_at”:”2016-10-17T10:46:58.026-04:00″,”credit_style”:”author”,”credit_author_id”:640,”credit_name”:”M”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”VanillaMagicCake-6.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”df49f0019050f48f1148f8b0205f0122d2d96c2a”,”caption”:”\u003cb\u003eBake:\u003c/b\u003e Pour the mixture into the prepared pan and bake until the edges are set, the top is a warm to deep brown, and the center still wobbles and wiggles when the pan is jiggled, 50 to 55 minutes.”,”image”:{“id”:”df49f0019050f48f1148f8b0205f0122d2d96c2a”,”width”:6016,”height”:4016,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-17T10:46:54.634-04:00″,”updated_at”:”2016-10-17T10:46:54.634-04:00″,”credit_style”:”author”,”credit_author_id”:640,”credit_name”:”M”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”VanillaMagicCake-7.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”e22c7a16c33d3957c075f5b58ee3643112bae059″,”caption”:”\u003cb\u003eCool, then chill the cake:\u003c/b\u003e Let the cake sit in the pan at room temperature until completely cooled. Loosely cover it with plastic wrap and refrigerate for at least 4 hours and up to 12 hours before serving.”,”image”:{“id”:”e22c7a16c33d3957c075f5b58ee3643112bae059″,”width”:6016,”height”:4016,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-17T10:45:34.444-04:00″,”updated_at”:”2016-10-17T10:45:34.444-04:00″,”credit_style”:”author”,”credit_author_id”:640,”credit_name”:”M”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”VanillaMagicCake-9.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Magic cakes are a one-pan wonder for folks who love lots of different textures in their desserts. The top is crisped and golden-brown; airy as a gossamer angel food cake. The center is custardy, flan-like, and creamy. The bottom is a dense layer — not quite a cake and not quite a custard and altogether delicious. With a few cartons of eggs, a few gallons of milk, and some pans, I started the journey to creating a recipe that works every time. After a few tests, how to make a vanilla magic cake became clear. There are five easy technical tricks that will help make magic cake work. Follow them and watch the magic happen every time.
<p><a href=’http://www.thekitchn.com/how-to-make-vanilla-magic-cake-238879′><strong>READ MORE »</strong></a></p>
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