Need a dreamy dessert that takes less than five minutes to mix? I gotchu.
If you’ve ever made a Dutch pancake and then a souffle, this recipe will make all kinds of sense to you – and it really is a simple batter. With baking time, you’re done in under an hour, but you can be reading or doing your taxes for 50+ minutes of that time.
Unlike with other baking endeavors, you’ll want your eggs cold for this one; room temperature eggs will result in broken yolks when you try to separate them, which ruins the egg whites for our purposes herein.
Magic Cake Batter
4 cold eggs, separated
3/4 cup flour
3/4 cup sugar
1/8 t. salt
1 t. vanilla extract
2 cups milk
Preheat the oven to 325°F. Butter a 9” cake pan and line the bottom with parchment.
Set the egg whites to whip into stiff peaks in your stand mixer – use the whisk attachment – while you make the rest of the batter.
In a separate bowl, whisk the egg yolks, four, salt, sugar, and 1/2 cup of the milk until smooth. Whisk in the vanilla and rest of the milk. Whisk in 1/3 of the egg whites, then fold in the remaining 2/3 so the batter is lightly mixed, not homogenous. The trick here is to keep the air that the egg whites add – it’s the only “leavening” this cake has.
Bake for 45-50 min. until a toothpick comes out clean from the center. Dust with powdered sugar and dot with raspberries. Pretend you’re a pastry chef to your friends!
Errin Stevens blogs, bakes, gardens, and chases dust bunnies at her home in St. Paul, Minnesota. Her three novels – Updrift, Breakwater, and Outrush – are available everywhere fine books are sold, and you can visit her web site at https://errinstevens.com/
Originally posted 2024-11-18 20:35:34.
