Le Gâteau Magique à la Vanille de Madagascar

The Magic Cake…. I saw the word magic and of course couldn’t contain myself! Within 24hrs I was savouring the magic and it is a perfect summer’s cake: best served straight from the fridge. How did it get its name? when you slice it, it presents 3 distinct layers: flan at the bottom, custard like in the middle and a sponge at the top. all that from one batter.016

There are a few golden rules to follow for a perfect result which will wow friends and family!

  1. Pan size: ideally no bigger than 22cm {my batter quantity matches that size} too big, the layers will be too thin and too small, you might lose out on the egg whites addition and the sponge will be too thin
  2. Folding in the egg whites: the mix at that stage is very liquid, use a whisk and by hand, incorporate them slowly, breaking them slightly but you must be left with some lumps floating
  3. Baking time: it is what it is but ovens vary. At the end of the baking, the cake must still be slightly wobbly and golden. And yes, it can be done in a fan oven!
  4. Once out, LEAVE IT! to cool down. It will deflate. Once cool enough, again leave it in the pan, refrigerate for a minimum of 2hrs. After that time, it can be turned out
  5. Some flavours might require more time in the fridge…. so it can’t be done last minute!

Ingredients:

  • 500ml milk
  • 1 vanilla pod ( straight from Madagascar, thanks to my good friend Caroline)
  • 4 eggs, separated
  • 100g caster sugar (mine has vanilla pods infusing it)
  • 1 tbsp water
  • 125g butter, melted
  • 115g plain flour
  • 1 pinch of salt

Preparation:

  • Scrape the seeds from the pod and add it to the milk with the pod
  • Heat up the milk, without boiling it, then remove from heat and set aside for an hour for the vanilla to infuse it completely

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  • Preheat oven at 150º/ fan 140º
  • Ideally, use a standing mixer. Cream the yolks and sugar together with the water until light and fluffy
  • Add the melted butter and flour and beat for a good 3mn

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  • Take the pod out of the milk and pour it slowly, beating at low speed

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  • Leave aside at room temperature
  • Whisk the egg whites up with a pinch of salt until they are stiff
  • Incorporate to the liquid batter, slowly. you must be left with a lumpy mixture

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  • Grease a pan and dust with flour. It can’t be springform or loose bottom: best is actually the dreaded silicon
  • Bake for 50 to 55mn: test for a slight wobble
  • Leave on a wire rack to cool then refrigerate for at least 2hrs for the magic to happen

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♥♥♥ How about coffee flavoured? Already tried and tasted!

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  • Same ingredients but instead of the vanilla pod, infuse the milk with 20g of good espresso powder
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