Magic Cake
Magic Cake -
a simple thin dough, bake and voila! You end up with a 3-layer cake, with a
delicious layer of custard cream in the center. It's really magical.
Ingredients
- 1 Tbsp water
- 2 tsp vanilla extract
- 1/2 cup + 2 Tablespoons (5.3 oz; 150 g) sugar
- 1 stick + 2 tsp butter, melted (125 g)
- 3/4 cup (4 oz; 115 g) cake flour
- 2 cups milk, lukewarm (500 ml)
- 4 eggs, separated, at room temperature
- 4 drops lemon juice or white vinegar (optional)
Instructions
First, Mix
egg whites into snow. You can add 4 drops of lemon juice or white vinegar to
stabilize the egg whites.
Then, In
another bowl, beat egg yolks with sugar, water and vanilla until light. Add the
melted butter and continue beating for one minute. Then add the flour and mix
it.
Add the milk
(it must be lukewarm, otherwise the butter will harden) and beat until it is
well incorporated.
Gently stir
beaten egg whites with a spatula or spoon. Do not use a blender for this step
as this will damage air bubbles trapped in beaten egg whites.
Do not completely
incorporate dough and egg whites. There should still be some "clouds"
of egg whites floating above the dough.
Pour the
batter into a square, greased baking dish 8 inches by 8 inches (20 x 20 cm) or
20 inches (20 inches). Do not use a spring shape because the dough is too
liquid and the container could leak. Bake in preheated oven at 325 ° C (160 °
C) for about 60 minutes or until top is golden and cake is still soft, but does
not move. If the top begins to brown too quickly (after about 30 minutes of
cooking), cover the cake with aluminum foil.
Let cool in
the pan for at least 3 hours. Serve Magic Cake sprinkled with powdered sugar.
Happy Cooking Time.
