Magic Cake
Vanilla Magic Custard Cake – 1 batter during baking magically separates into 3 layers: dense on the bottom, custard in the middle, sponge on top
Ingredients
MAGIC CAKE:
- 4 eggs separated, at room temperature
- 4 drops lemon juice or white vinegar optional
- 1/2 cup + 2 Tablespoons 5.3 oz; 150 g sugar
- 1 Tbsp water
- 2 tsp vanilla extract
- 1 stick + 2 tsp butter melted (125 g)
- 3/4 cup 4 oz; 115 g cake flour
- 2 cups milk lukewarm (500 ml)
Instructions
- Magic Cake baking directions: Mix egg whites until stiff. You can add 4 drops of lemon juice or white vinegar to stabilize the egg whites.
- In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
- Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
- Gently fold in beaten egg whites using a spatula or a spoon. Do not use mixer for this step because it will ruin the air bubbles trapped in beaten egg whites. Do not fully incorporate batter and egg whites. There should still be some little “clouds” of egg whites floating on top of the batter.
- Pour batter into a greased and floured 8 inch x 8 inch (20 x 20 cm) square or 8 inch (20 cm) round baking dish. Do not use spring form because batter is too liquid and the pan could leak. Bake Magic Cake in preheated 325 F (160 C) oven for about 60 minutes or until the top is golden and cake is still soft, but not jiggly any more. If the top starts browning too quickly (after about 30 minutes of baking), cover the cake with aluminum foil.
- Cool in the pan for at least 3 hours. Serve Magic Cake sprinkled with powdered sugar.
Notes
Courtesy of Kitchen Nostalgia