This is a picture from the week I first landed in the US, exactly one year ago.

 

 

I was jet-lagged and yet crazy excited to begin my new life in a new country with a new husband (only husband 😛 ) and new everything!

 

And here I am one year later.

 

 

What a whirlwind this year has been. It’s had its ups and downs but I would have never guessed how perfectly things would come together in the end.

 

I won’t lie – it’s been a BIG adjustment. Moving away from everyone I know and love, from friends and family, from a wonderful job, from all things familiar. The furthest I been away from Mom and Dad is a four hour flight. Now that’s 18 hours. That is still the absolute hardest thing to stomach.

 

But this has certainly been a year touched by magic. Setting up a new home, learning what it means to be married (it means sharing bacon and blankets and it can get tough), finding a job I love, travelling to some gorgeous places I’ve never seen before and meeting amazing people.

 

 

This year has taught me that making that big change can be terrifying, but if you take the leap, whatever comes of it, you will be better, stronger and happier at the end of it.

 

There’s magic to be found in the most unlikely places.

 

Like even in this cake! It has some relatively basic pantry ingredients but once you bake it, it magically becomes three delicious layers – light and fluffy top, custard-y center and dense, cake-y base! Whaaaa?!

 

The cake itself isn’t very sweet, and is rather light. It’s not egg-y either! Just make sure you use good quality vanilla extract.

 

Here’s how you pull the rabbit out of the hat 🙂

 

Magic Vanilla Cake

Prep time: 15 mins
Cook time: 50 mins
Serves: 8-10

 

 

Ingredients:

 

115g/ 1/2 cup unsalted butter, melted and cooled, plus a little more for greasing

4 eggs, separated

150g/ 1 and 3/4 cup icing sugar

115g/ 1 cup flour

1 tsp vanilla extract

475ml/ 2 cups milk, slightly warm

 

 

 

Method:

1. Preheat the oven to 160ºC/325ºF and grease a 8 by 8 inch baking tin with butter. Using an electric whisk, whip the egg whites until stiff peaks form and then set aside.
2. In a different bowl, beat the egg yolks and icing sugar until pale and well combined. Add the melted and cooled butter with a tablespoon of water and mix again. Add the flour and combine well.
3. Add the vanilla and then gradually pour in the milk, whisking all the time. Now gently fold in the reserved egg whites a little at a time. Once everything is well combined, pour into the tin and bake for about 45-50 minutes. The center will be slightly wobbly once done but will harden as it cools once removed from the oven. Serve warm.

 

Happy weekend! Love you’ll! 😀