Magic cake

It seems like it’s finally springtime in Ann Arbor. The birds are out, people are jogging all over the place, and the weather is finally keeping itself above 20°. So, along with the news of warm weather, I bring you this springtime Magic Cake! What is it, you ask? Well, it’s a cake made of one batter that magically settles into three layers upon baking! The top layer is a spongey angel food-like cake, the middle layer is a soft, velvety pudding, and the bottom layer is a firm custard. It’s very light, but decadent! So pretty much the perfect spring or summer dessert.

For the cake:

4 room temperature eggs, separated
1/2 cup + 2 tablespoons sugar
1 tablespoon water
2 teaspoons vanilla
1 stick butter, melted
3/4 cup flour
2 cups lukewarm milk
Preheat your oven to 325°F. In medium bowl, beat 4 egg whites until stiff peaks form. In separate large bowl add egg yolks, sugar, water and vanilla. Beat until light.
Add melted butter and continue beating for another minute. Add flour and mix just until well combined.
Add lukewarm milk and fold in egg whites.

Prepare an 8″x8″ pan with butter or oil. Pour batter into pan and bake for about 60 minutes until top is golden. Cool in the pan for 2 hours. Top with powdered sugar.

Recipe from Laughing Spatula.

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