I’ve jumped on the magic cake bandwagon! After having seen this cake quite a few times recently, I decided to try it out myself to see what the fuss was all about. It’s actually pretty fuss-free to make, and kind of amazing! It separates into three layers – fudge at the bottom, custard in the middle and sponge on the top.
The original recipe (in Spanish) comes from decoraciondemabel, but there are numerous English versions in the blogosphere too. Mabel has a video of making this cake which is well worth checking out, and she says you can sub 50g of the flour for cocoa and add a pinch of salt, for a chocolate version. I suspect making that one might be on the cards soon!
4 eggs, separated, at room temperature
1 tbsp water
2 tsp vanilla extract
125g butter, melted and cooled to room temperature
115g all-purpose (plain) flour
500ml milk, lukewarm
powdered sugar for dusting
Preheat oven to 160°C. Grease and flour a 20 x 20cm glass or ceramic baking dish and set aside.
Beat egg whites until stiff peaks form and set aside.
In another bowl, beat egg yolks with sugar, water and vanilla until pale and fluffy.
Add melted butter and continue beating for another minute.
Add flour and combine well.
Add lukewarm milk and beat until well incorporated. The batter will be very thin.
Fold in beaten egg whites using a whisk until there are no large pieces evident but the batter looks lumpy, kind of like undercooked scrambled eggs.
Pour batter into dish and bake for about 60 minutes or until the top is golden.
Cool in dish for at least 3 hours. This cake isn’t designed to be unmolded, but served direct from the dish. It will puff up disconcertingly in the oven but will sink on cooling.
Serve dusted with powdered sugar.