{Gluten-Free Magic Cake}
  • 115g butter
  • 500ml whole milk
  • 1 teaspoon vanilla extract
  • 4 eggs, separated
  • 1 teaspoon lemon juice
  • 200g white sugar
  • 115g rice flour
  • 1 pinch salt
  • butter to grease the pan
  1. Grease a square or rectangle pan (30x30cm had my pan) with butter and dust with rice flour.
  2. Pre-heat your oven to 350F - 180C.
  3. Mix the butter and milk in a saucepan and heat them up slightly until the butter is melted. Remove from heat and stir in the vanilla extract. Place aside to cool down.
  4. Whip the egg whites with the lemon juice until fluffy. Add 50g sugar and mix until stiff and glossy.
  5. Mix the egg yolks with the remaining sugar until double in volume, creamy and pale.
  6. Stir in half of the milk mixture and the rice flour, as well as a pinch of salt.
  7. Incorporate the remaining milk and mix until smooth then fold in the whipped egg whites.
  8. Pour the batter in your prepared pan and bake in the oven for 40-50 minutes until golden brown on top and set - if the center of the cake looks giggly, continue baking a few more minutes.
  9. Allow the cake to cool completely before slicing and serving.
I used a 30x30cm pan, but I think a smaller pan will work as well. As you can see, the layer of cake was quite thin on mine so choose a slightly smaller pan, but make sure it has high sides as the cake tends to rise.
Recipe by Pastry Workshop at https://pastry-workshop.com/gluten-free-magic-cake-prajitura-magica-fara-gluten/