French Magic Cake (Gâteau Magique)

Prep time: 20 mins | Cook time: 50 mins | Cooling time: 2 hrs | Serves: 8

Ingredients:

• 4 large eggs, room temperature (separated)

• 150g caster sugar

• 1 tbsp water

• 125g unsalted butter, melted

• 115g plain flour, sifted

• 500ml whole milk, lukewarm

• 1 tsp vanilla extract

• Icing sugar, to dust

Method:

1. Preheat oven:
   Preheat to 160°C (140°C fan-forced). Line the base and sides of a 20cm square cake tin with baking paper.

2. Beat the yolks:
   In a large bowl, beat egg yolks, sugar and water until pale and fluffy. Slowly add melted butter and mix well. Add vanilla.

3. Add flour and milk:
   Gently whisk in the flour. Gradually add warm milk while whisking. The batter will be thin—this is normal.

4. Whip egg whites:
   In a separate clean bowl, beat egg whites to stiff peaks. Gently fold into the batter in three batches—don’t overmix. Some lumps of egg white should remain visible.

5. Bake:
   Pour into prepared tin and smooth the top. Bake for 50–55 minutes or until the centre is slightly wobbly but set.

6. Cool & chill:
   Let the cake cool completely in the tin, then refrigerate for at least 2 hours before slicing.

7. Serve:
   Dust with icing sugar and cut into squares. Optional: serve with whipped cream or fresh berries.