Magic Cakes

By pknaub

Ingredients

• Choose one of the following flavoring combinations:
• 4 eggs, separated, at room temperature
• 1 Tbsp water
• 1/2 cup + 2 Tablespoons (5.3 oz, 150 g) sugar
• 1 stick (125 g) butter, melted
• 3/4 cup (4 oz, 115 g) flour
• 2 cups (500 ml) milk, lukewarm
• 2 tsp vanilla extract
• Instructions
• 1 .Mix egg whites until stiff.
• 2 .In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
• 3 .Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
• 4 .Gently fold in beaten egg whites using a spatula.
• 5 .Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish (do not use spring form because batter is too liquid and the pan could leak) and bake in preheated 325 F oven for about 60 minutes or until the top is golden.
• 6 .Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.
• Magic Cake Part II – Chocolate, Red Velvet, Fruit
• Ingredients
• 1 magic cake batter
• CHOCOLATE: add 1/2 cup cocoa, 2 Tbsp strong coffee and 1 Tbsp rum to the batter
• RED VELVET: 1 Tbsp cocoa, about 2 teaspoons liquid red food coloring (or 1/4 tsp powdered red food coloring)
• FRUIT: 1/2 tsp grated lemon zest, fruit of your choice (enough to cover the bottom of your pan)
• Instructions
• 1 .For CHOCOLATE and RED VELVET cake: Add flavors of your choice to the magic cake batter, prior to folding in beaten egg whites. Proceed with the recipe.
• 2 .For FRUIT Cake: Place fruit on the bottom of your cake pan. Lightly dust with a little bit of flour (to prevent the mixture from coloring). Pour the magic cake batter on top. Bake.
• See more at: http://www.kitchennostalgia.com/desserts/cakes/magic-cake-part-ii-chocolate-red-velvet-fruit.html#sthash.dEhgIUME.dpuf

Preparation

Step 1

1.Mix egg whites until stiff.
2.In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
3.Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
4.Gently fold in beaten egg whites using a spatula.
5.Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish (do not use spring form because batter is too liquid and the pan could leak) and bake in preheated 325 F oven for about 60 minutes or until the top is golden.
6.Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.

Magic Cake Part II – Chocolate, Red Velvet, Fruit

Ingredients
•1 magic cake batter
•Choose one of the following flavoring combinations:
•CHOCOLATE: add ½ cup cocoa, 2 Tbsp strong coffee and 1 Tbsp rum to the batter
•RED VELVET: 1 Tbsp cocoa, about 2 teaspoons liquid red food coloring (or ¼ tsp powdered red food coloring)
•FRUIT: ½ tsp grated lemon zest, fruit of your choice (enough to cover the bottom of your pan)

Instructions
1.For CHOCOLATE and RED VELVET cake: Add flavors of your choice to the magic cake batter, prior to folding in beaten egg whites. Proceed with the recipe.
2.For FRUIT Cake: Place fruit on the bottom of your cake pan. Lightly dust with a little bit of flour (to prevent the mixture from coloring). Pour the magic cake batter on top. Bake.
- See more at: http://www.kitchennostalgia.com/desserts/cakes/magic-cake-part-ii-chocolate-red-velvet-fruit.html#sthash.dEhgIUME.dpuf