Le Gâteau Magique—Magic Cake
Always looking for a dessert that almost makes itself. One bowl, one pan, self-filled—-rich, creamy, needs no icing. This recipe pretty much “takes the cake”. A gâteau magique is a French cake that forms three layers when the batter is baked. The bottom layer is custard, the middle layer is cream and the top layer is a sponge. Voila! Who could ask for more? The hardest part? Waiting for the egg whites to peak up. Heed directions about temperatures of ingredients. As for many French recipes, it’s important for success. This is a very thin batter—so if you’re used to regular cake batter, don’t worry, thin is how it’s supposed to be.
- 4 eggs at room temperature
- A few drops of lemon juice
- ¾ cup sugar
- 8 tblsp (one stick) butter, melted
- 1 tsp vanilla
- ¾ cup all-purpose flour
- 2 cups milk, lukewarm (105’F to 115’F)
Prepare 8”X8” pan—butter bottom and sides; then line with 2 pieces of buttered parchment paper, so that paper overhangs all sides by a cuple of inches. Preheat the oven to 325’F.
Separate the eggs and beat the yolks with sugar until light and fluffy. Add melted, cooled butter and vanilla—mix well, then add the flour, beating gently. Slowly add milk, beating until everything is well mixed. Beat egg whites with a few drops of lemon juice until stiff peaks form. Gently fold the eggs whites into the batter with a spatula until almost all the egg white bits are incorporated.
Pour batter into paper-lined baking dish. Bake for 40 to 70 minutes, until the top is lightly golden. Start checking at 40 minutes then watch carefully so it doesn’t overbake. Cool thoroughly—dust with confectioners sugar, or serve with warmed fruit jam.
The Kitchen Hive
