Chocolate Magic Cake
4 large eggs, at room temperature
¾ cup granulated sugar
½ cup or 1 stick of salted butter, melted
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup unsweetened cocoa
2 cups lukewarm whole milk
½ teaspoon cream of tartar
1 teaspoon confectioners' sugar or unsweetened cocoa
Preheat oven to 325 degrees Fahrenheit. Line an 8-inch square cake pan with aluminum foil or parchment paper, allowing 2 inches of overhang around the sides; coat with baking spray.
Separate the eggs; place the egg yoks in a mixing bowl with the sugar and beat on high speed with an electric mixer for 2 minutes, or until lemon colored. On low speed, gradually add the melted butter and vanilla, scraping down sides as needed. Add the flour and cocoa. Mix just until flour is combined. Gradually add the milk, beat just until combined.
If using the same mixer and beaters to beat the egg whites, was the beaters thoroughly. Place the egg whites, was the beaters thoroughly. Place the egg whites in a separate mixing bowl. Beat on medium speed until foamy; add cream of tartar. Increase the speed to high and beat until the egg whites form stiff peaks, about 2 minutes. Gently whisk about one-third of the egg whites into the thin batter; gently fold the remaining egg whites in with a silicone spatula. Pour the batter in the prepared cake pan. The pan will be almost full. Bake for 40 minutes or until the center jiggles slightly when gently shaken.
Let cool completely on a wire rack, about one hour. Cover and refrigerate at least two hours to chill. Remove the cake from the pan using aluminum foil as handles. Remove foil and transfer the cake to a serving platter. Sprinkle with confectioners' sugar or cocoa.
Note: you can easily make a red velvet magic cake by adding two teaspoons red food coloring. Then, serve it side by side with Purple Velvet Magic Cake - on page 40 of the cookbook.)
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