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.
There are a few golden rules to follow for a perfect result which will wow friends and family!
- 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
- 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
- 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!
- 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
- 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
- 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
- Take the pod out of the milk and pour it slowly, beating at low speed
- 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
- 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
♥♥♥ How about coffee flavoured? Already tried and tasted!
- Same ingredients but instead of the vanilla pod, infuse the milk with 20g of good espresso powder
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