For the month of March, I didn't come across a cookie that I particularly wanted to make... but I DID find the
Magic Cake that looked pretty cool.... so I gave that a shot instead.
The gist of the
Magic Cake is that it is one batter that
magically creates 3 layers when baked. I think I got 2 layers pretty solidly... but only like a millimeter of a 3rd layer; but the flavor was great!! Also, the recipe I followed said to bake it until the top was golden brown for 40-70 minutes (
which, by the way... is QUITE a difference in time). So I baked mine until golden brown (
just over 40 min) and took it out. It was a little jiggly in the middle, but I figured that since this was sort of custard-ish that it might firm up when cooled....
 |
| Looking golden on top... in my opinion |
... it didn't. So I lost the middle of my cake. But oh well.
In doing further research, after the fact, I saw that many recipes said to make sure your melted butter had cooled before adding it in... I did not, so maybe that was one issue I had.
MAGIC CAKE
src: Jo Cooks
INGREDIENTS4 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
INSTRUCTIONS1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
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.
2. 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.
3. 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.
4. 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.
5. Sprinkle some powdered sugar after cake has cooled.
RESULTS
Great flavor, but too soft in the middle. I may try the lemon one to give that a shot, put foil over it to keep it from browning and leaving it in longer.
