Berry Layer Magic Cake
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
65
Spice
43
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
6 tbsps
Unsalted Butter3 cup
Granulated Sugar1 tsp
Salt (fine)1.5 cups
Milk1 tsp
Vanilla Extract1 tsp
Cream Of TartarDirections:
1
Position a rack in the center of the oven and preheat to 325 degrees F
2
Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides
3
Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute
4
Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan
5
Brush the other side of the paper and the sides of the pan with butter
6
Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes
7
Pour in the remaining melted butter and whisk until incorporated
8
Add the salt and all but 2 tablespoons of the flour, mixing until completely combined
9
Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute
10
Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin)
11
Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture
12
Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes
13
Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk
14
Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous)
15
Pour the batter into the prepared pan and gently smooth the top with a rubber spatula
16
Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour
17
Let the cake cool completely in the pan, about 2 hours
18
To serve, dust the top of the cake with confectioners' sugar
19
Run a small offset spatula or thin knife around the edges of the pan to loosen
20
Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board
21
Cut the cake into 9 squares and serve topped with whipped cream