Leaves on this Family Tree

Monday, April 7, 2014

Magic Cake

Have you heard of the Magic Cake recipe floating around Facebook? I have seen it multiple times and decided, yesterday, that I was going to make it.

Simple ingredients.

Great looking cake . . . 
because, in a photo, 
you can not see the "wriggling/jiggling" center.

The recipe says to bake until the top is golden, 40 - 70 minutes, depending on your oven.

Well, at 40 minutes, the center was REALLY jiggly, even though the cake was a nice golden color. We left it in 10 more mintes, not as jiggly, but getting darker. At the end of 60 minutes, I tolk it out, didn't want the top to become brown, and, I thought, it might set up/firm up, in the 3 hour cooling period.

Surprise, it didn't!  The part in the middle that is cracked, was till rather liquidy . . . but the cake itself was AWESOME! While baking, the batter separates into three parts . . a thick cake on the bottom, a custard-y center and a light cake on top.

We ended up with the three layers around the edge, and the custard layer was not formed in the middle so we just added it as a topping to the servings we had . . SO GOOD! Will try again and see if I can make it work out on the 2nd try.

  • 4 eggs (separate yolks from whites) at room temperature
  • 1 tsp vanilla extract
  • 150 g (3/4 cup) sugar
  • 125 g (1 stick or ½ cup) butter, melted
  • 115 g (4 oz or ¾ cup) of all purpose flour
  • 500 ml (2 cups) milk lukewarm
  • powdered sugar for dusting cake
  1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
  2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
  3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
  4. 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. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
  5. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
  6. Sprinkle some powdered sugar after cake has cooled.
Calories: 267 Fat: 14.5 g Carbohydrates: 29.5 g Sugar: 19.5 g 
Protein: 5.8 g Cholesterol: 107 mg

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