Chef Anna presents "Magic Cake"!
Last night, she and her friend Marley put this delightful dessert together and were very proud of themselves. :) They definitely had a good reason to be proud of their accomplishment: the result was beautiful and delicious! And it was magical too, as they only put one batter in the pan but during baking it separated into three layers! It is vanilla-custard type dessert with a cake layer on top. If you are a fan of creme caramel, you will love this cake! Next time, we are going to make it with lemon flavor; we all seem to think that it will be even better!
Ingredients:
4 eggs (separate yolks from whites) at room temperature
1 tsp pure vanilla extract
150 g (3/4 cup) sugar
125 g (1 stick or ½ cup) butter, melted and slightly cooled
115 g (4 oz or ¾ cup) all-purpose flour
500 ml (2 cups) milk, lukewarm
powdered sugar for dusting cake
Directions:
Preheat oven to 325 F degrees. Grease an 8x8-inch baking dish.
Separate eggs. 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 melted butter and vanilla extract and continue beating for another minute or two. Add flour and mix 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. The final batter will be very runny- that's okay!
Pour batter into baking dish and bake for 45 to 60 minutes or until the top is lightly golden and cake is set in the center.
Cool on a rack. Refrigerate. It really is better the following day, when it sets. Before serving, sprinkle powdered sugar if desired.
Ingredients:
Directions:
Preheat oven to 325 F degrees. Grease an 8x8-inch baking dish.
Separate eggs. 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 melted butter and vanilla extract and continue beating for another minute or two. Add flour and mix 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. The final batter will be very runny- that's okay!
Pour batter into baking dish and bake for 45 to 60 minutes or until the top is lightly golden and cake is set in the center.
Cool on a rack. Refrigerate. It really is better the following day, when it sets. Before serving, sprinkle powdered sugar if desired.
Recipe courtesy: jocooks.com
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