December

December

July 7, 2013

AN EASY SUMMER CAKE....MAGICALLY DELICIOUS

"When I was a little kid, of course, I was brown all summer.
That's because I was free as a bird- nothing to do but catch bugs all day."
~Roy Blount Jr.

 
 
 
Cooling Off
 
Slip and Slide under the Duke's Waterfall
 
Comparing Puddles
 
The Water Park
 
Ice Cold Popsicles
 
Shucking fresh golden corn
 
Making breakfast for Mom
 
This is an old fashioned dessert known as Magic Cake. There was a restaurant in Jackson called The Elite Café who used to serve a very similar dessert! It is so easy, and would be perfect served with fresh summer berries! It bakes into three layers of cake and a lovely custard pudding!
 


MAGIC CAKE
4 eggs (separate yolks from whites) at room temperature
1 t. vanilla extract
3/4 cup sugar
1 stick butter, melted
3/4 cup all- purpose flour
2 cups milk, lukewarm
powdered sugar for dusting cake

 
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.

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 sugar until light. 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. 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 50 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.

Sprinkle some powdered sugar after cake has cooled.

 

1 comment:

  1. I haven't had this in years--thank you for the recipe and the gentle reminder of good days gone by, XOXO

    ReplyDelete

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