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Sunday, March 16, 2014


 This cake has 3 layers, with a layer of custard in the middle So at first sight you might think this cake is a lot of work where you make the cake separately and the custard separately and you cut the cake in half and put custard in the middle and so on. Not at all! This truly is a magic cake and what happens is pure magic and SO TASTY.

Serves: 9
What you Need:
4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
(1 cup) brown sugar
(1 stick or ½ cup) butter
(4 oz or ¾ cup) of all purpose flour
(2 cups) milk lukewarm
a pinch of salt (optional)
powdered sugar for dusting cake

How to Make this Cake:
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
Start by heating the butter in a small saucepan over medium heat until melted. Whisk continuously until it becomes golden brown and tiny dark brown flecks appear in the bottom of the pan. Remove from heat, whisk for another 30 seconds and strain through a fine sieve into a bowl. Let cool to room temperature.
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.
Beat the egg yolks with the brown sugar until light golden color. 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.
Slowly start adding the milk and beat until everything is well mixed together. The mixture will be very watery.
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.
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.A little less time in my oven is better, it only took 40 minutes and it was done.
Sprinkle some powdered sugar after cake has cooled. EnJOY your cake and Keep refrigerated  after serving if there are any leftovers.
beat your egg whites till stiff
whip up your egg yolks
you want your milk lukewarm not cold
Cake batter will be runny not thick
that's right!!
Getting ready to put in your oven

Dust your cool cake with powdered sugar
EnJOY your cake and Keep refrigerated  after serving if there are any leftovers.

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