Vanilla Magic Cake

Take a deep 35x25cm or so tray and grease it with 20g softened butter. 

I used my hands to do it :)

Sprinkle 2 tbsp breadcrumbs and shake the tray so the breadcrumbs spread equally on the base and the walls of the tray.

Separate the 8 eggs.

Beat the egg whites until they are stiff using the mixer. 

Add sugar and vanilla to the yolks. 

Stir well, I used a whisk because the mixer will splash too much and I like to keep it clean. 

Incorporate 150g of cool melted butter and blend it in the yolks mixture. 

Add the flour and mix well so that there will be no lumps. 

Pour the milk and whisk thoroughly.

Finally transfer the whipped egg whites and stir. 

The egg whites will be ligther and the batter will be more liquid, so at first you'll have the impression that they won't integrate. You will have to insist until they are blended. 

This is how the batter should look like in the end. 

Tip it in the tray we prepared at step 1.

Use a spoon or a whisk to smooth over the top.

Put the cake into the pre-heated 160 degrees C oven. Bake it for 45-60 minutes until it gets a nice brown colour and the middle is firm if you touch it with your fingers. 

Once, when I was doing a test, the oven was heated above 160 degrees C and the cake cracked. It tasted the same, though. I thought you might want to know. 

Allow the cake to completely cool, I would even suggest covering it in plastic wrap and keeping it in the fridge for 4-5 hours before serving. It will be much easier to cut and it will feel more fresh. 

You can make portions on small plates right away.

Or you can arrange the pieces of cake on a large tray and sprinkle with powdered sugar.

Here is a closer shot, it is simply delicious and very easy to cook. You should try it too. 

Enjoy!