- 1/2 litre milk
- 4 eggs
- 140g sugar
- 125g butter – softened
- 115g plain flour
- 1 teaspoon vanilla extract
- pinch of salt
- icing sugar (for dusting)
- prepare the baking tin 20cm x 20cm (more or less): line with baking parchment and wet to adapt it perfectly to the tin
- separate the eggs
- whisk the yolks with the vanilla extract and sugar until the mixture turns pale
- add the butter, beat again and then add the milk little by little
- add the sieved flour
- in another bowl whisk the egg whites with a pinch of salt until stiff
- fold the whisked egg whites gently into the other mixture
- don’t worry if it look a bit curdled, apparently, that’s how it should be
- pour into the tin and bake for 10 minutes at 180º and then a further 40 minutes at 160º
- take out of the tin, but leave the baking parchment on until completely cold
- dust with icing sugar
This is called magic cake because “magically” it separates into three different layers
It was met with appreciation
Keep in the fridge
judethecook 