Magic Cake
Description
This cake is truly magic! It's a French cake with a few simple ingredients that forms three distinct layers when the batter is baked. The bottom layer is custard, the middle layer is cream and the top layer is a sponge.
Ingredients
4 eggs, at room temperature
3/4 c. sugar
8 T. unsalted butter, melted
1 t. vanilla extract
3/4 c. all-purpose flour
2 c. lukewarm milk, warmed to a temperature between 95°F and 105°F
powdered sugar, for dusting
Directions
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Preheat oven to 325 degrees F. Grease an 8 x 8 inch baking dish or line the dish with parchment paper for easier removal from the dish.
Separate the whites and the egg yolks in 2 separate bowls. Beat the egg yolks with the sugar until light and fluffy. Add butter and vanilla extract; continue beating for another minute or 2 until well incorporated. Add the flour; mix until the batter is smooth and well combined. Slowly start adding the milk; beat until everything is mixed.
Add the egg whites to a bowl of a mixer; mix until stiff peaks form.
Gently fold the beaten egg whites into the batter until well combined. Or, another variation to folding in the egg whites is to whisk them into the cake batter. This is a lot faster and easier. Make sure you don't fold the egg whites in completely. You still want to see some of the white bits floating at the top.
Pour batter into the prepared baking dish. Bake for 40 - 70 minutes or until the top is lightly golden. The baking time might vary greatly depending on the oven, so check around 40 minutes to see how it looks.
Allow the cake to cool. Sprinkle on powdered sugar.
Serve.
9 servings.
Tip: The baking time can vary greatly for this cake, perhaps between 40 to 70 minutes. Test after 40 minutes to see what it looks like. It's done when it only jiggles slightly but feels firm to touch.