magic cake

By msweeney

Ingredients

• 4 eggs (separate yolks from whites) at room temperature
• 1 tsp vanilla extract
• 150 g (3/4 cup) sugar
• 125 g (1 stick) butter, melted
• 115 g (4 oz or 3/4 cup) of all purpose flour
• 500 ml (2 cups) milk lukewarm
• powdered sugar for dusting cake

Details

Servings 9
Preparation time 15mins
Cooking time 75mins
Adapted from jocooks.com

Preparation

Step 1

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.

Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.

Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.

I made this today. It looks beautiful, I was able to get all 3 layers. For the egg whites, I used a silicone spatula and basically moved it back and forth in the bowl. No stirring, just back and forth. I would occasionally press big lumps of egg white against the sides to break them up. I added them 1/3 at a time. This may be how I was able to get such a thick cakey layer. I found that the taste was more egg-y than custard-y though. I think it needs more sugar, unless I did something wrong? Or maybe I just have a preference for sweeter desserts. I think I was expecting a more cake-y taste? I don’t know. It may just be my taste buds! I did find the execution simple though! Hopefully my egg white trick helps out those who couldn’t get the cake texture at the top!