I had seen a recipe traveling around on Pinterest and Facebook for a "Magic" cake, and it was just the cake I needed for something different to serve. It was simple, but impressive. I was called Martha Stewart for serving this, and that was meant as a compliment!
It is a VERY thin batter, so don't panic like I did, it's ok! It does make some magic in the oven, and that thin thin batter transforms. I am going to try the chocolate variation of this next. I am really excited for that twist.
Please note.... this is not lemon, and mine are extra "yellow" because of the farm fresh eggs.
Magic Custard Cake (Source: Hugs & Cookies and Jo Cooks)
4 eggs, at room temperature
1 tsp vanilla extract
3/4 cup sugar
1/2 cup butter, melted
3/4 cup of all purpose flour
2 cups milk, room temperature
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking pan, then line with parchment paper.
Separate the eggs. Add egg whites to bowl and mix at medium high speed until egg whites are stiff. Set aside.
In another bowl, beat the egg yolks with the sugar until light in color. Add the melted butter and vanilla. Beat for two minutes. Add flour and mix until fully incorporated.
Slowly add the milk to the egg yolk mixture, beat until well combined. Add the egg whites, folding them in, a third at a time. Once egg whites are incorporated, repeat with another third until all egg whites are completely incorporated.
Pour batter into baking pan and bake for 50 to 70 minutes or until top is lightly golden. Insert knife near edge, if it comes out clean the cake is done.
Cool completely and dust with powdered sugar.
Sharing this at:
Foodie Friends Friday
Clever Chicks Blog Hop
Treasure Box Tuesday