White Chocolate Peppermint Magic Cake

Instructions

Click to mark complete

1. - Preheat oven to 325°F. Prepare 9x9inch square pan with vegetable pan spray.
2. - In large bowl, whip egg whites with electric mixer at high speed until stiff peaks form. Set aside. In another large bowl, whip egg yolks, sugar, and extract at high speed until the color is a pale yellow. In a small bowl, melt butter and white chocolate at 50% power for 1 minute. Continuing microwaving in 30 second intervals at 50% power, stirring between each interval, until melted. Add white chocolate mixture to egg yolk mixture until combined. Add flour and salt until combined. Slowly pour in milk while mixing until mixture is smooth. Mixture will appear thin. Fold in 1/3 of the egg whites. Continue to add egg whites until mixture is fully combined and there are no large lumps. Pour mixture into pan.
3. - Bake 50-55 minutes or until top is golden brown. Cool completely on cooling rack. Refrigerate for at least 4 hours.
4. - Top with whipped cream, crushed peppermint candies and white chocolate shavings if desired. Serve chilled.