"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, September 22, 2014

Snickerdoodle Magic Cake

From Cupcakes to Caviar Recipe

This is my first try at a Magic Cake so...... if it ain't perfect that's okay!

I found this recipe on Pinterest yesterday.  It seemed like the perfect thing to make on a cool end of summer morning.  And I had some heavy cream that I needed to use.  
As you can see my puffed up like crazy and cracked.  This didn't affect the flavor at all.  
Baked in a glass pan for 40 minutes.   I did not line the pan with foil, my bad.
**A Note... I used large eggs with this recipe..If you used large eggs, 3 may be enough.  Also, using heavy whipping cream I would reduce the amount of butter by a couple tablespoons.  Just my opinion...
Here is a link showing several variations to the "Magic Cake"
Jo Cooks Magic Cakes

4 eggs, separated
3/4 teaspoon cream of tarter
2 teaspoons vanilla extract
3/4 cup sugar, divided
2 cups heavy cream, lightly warmed
3/4 cup flour, whisked together with 1 1/2 teaspoons cinnamon and 1/2 teaspoon salt
1/2 cup unsalted butter, melted

1/4 cup powdered sugar mixed with 1/2 teaspoon cinnamon for dusting the top of the cake

Preheat oven to 325 degrees. Line an 8×8 baking pan with foil and lightly grease the foil.

In a small bowl, at high speed, beat the egg whites with 1/4 cup of the sugar and the cream of tarter until stiff peaks form, about five minutes. Set aside.
In a medium bowl, at high speed, beat together the egg yolks and the remaining sugar until pale yellow and creamy looking.
Mix in the flour mixture. Now, use a whisk to slowly whisk in the warm cream then mix in the butter and finally, fold in the egg whites.
Pour this into the prepared pan and bake at 325 degrees until the top is a nice light golden brown and the top is firm, This is a custard texture desert so the center will still be soft (but not liquid) and you will still see some movements in the center.,this will become solid as it will continue to cook after you take it out the oven  Bake 30 to 45 minutes.
Let cool in the pan until completely cooled  then carefully use the foil to lift the whole thing out onto a board to cut into serving sized pieces. Dust with the powdered sugar/cinnamon mixture. Serve.

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