Magic Cake

I wish I could take credit for this 'magic' cake, but I found it at bakingglory.com. What makes it magic (you didn't ask)? There is no cake-like batter.....and it really comes out more like a crustless egg custard pie type dessert. Whatever you want to call it, it's so worth making. When it first comes out of the oven, it's so light and fluffy looking.....but as it cools, it kind of deflates. Don't let that deflate your happiness! This is truly tasty! And I'm sure you have all the ingredients in your fridge/pantry. So go make it!  (Once again, I'm doing the post like I normally do and then at the end it's posted without the pics to make it easier for you to copy & paste/print.)

 

 

MAGIC CAKE

Makes 9 Servings

Didn't realize the crappy lighting on this.....was in a hurry to taste it!

 

 

4 eggs, separate yolks from whites, at room temperature

1 tsp vanilla extract
¾ cup sugar (or Splenda granulated)
1 stick light butter, melted
¾ cup all-purpose flour
2 cups lukewarm 2% milk

Preheat oven to 325°. Spray an 8x8-inch glass baking dish.

Separate eggs....put the egg whites in a small bowl and mix until they are stiff....set aside.

Put the egg yolks in a medium bowl and mix with the sugar. Add the melted butter and vanilla extract and continue to beat for a minute or two.

Add the flour to the egg yolk mixture and mix together until fully incorporated.

Slowly start adding the milk and mix well.

Add the egg whites, a third at a time, gently folding in with a spatula until all the egg whites are folded in.

Pour the batter into the baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time can vary greatly depending on the oven, so take a look at around 40 minutes and go from there (I cooked mine for 50 minutes).

Let cool and serve. Can be served 'as is' or you can sprinkle a little powdered sugar on it once it has completely cooled.

When this first comes out of the oven, it looks 'puffy'.....

......but after it cools, it 'deflates'.

MAGIC CAKE

Makes 9 Servings

4 eggs, separate yolks from whites, at room temperature

1 tsp vanilla extract
¾ cup sugar (or Splenda granulated)
1 stick light butter, melted
¾ cup all-purpose flour
2 cups lukewarm 2% milk

Preheat oven to 325°. Spray an 8x8-inch glass baking dish.

Separate eggs....put the egg whites in a small bowl and mix until they are stiff....set aside.

Put the egg yolks in a medium bowl and mix with the sugar. Add the melted butter and vanilla extract and continue to beat for a minute or two.

Add the flour to the egg yolk mixture and mix together until fully incorporated.

Slowly start adding the milk and mix well.

Add the egg whites, a third at a time, gently folding in with a spatula until all the egg whites are folded in.

Pour the batter into the baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time can vary greatly depending on the oven, so take a look at around 40 minutes and go from there (I cooked mine for 50 minutes).

Let cool and serve. Can be served 'as is' or you can sprinkle a little powdered sugar on it once it has completely cooled.

Enjoy!

Peace

Jan