I have been away to Devon to stay at "Gidleigh Park Hotel" which was my prize for winning the uniform foodies competition last year. I had a fabulous time, the beauty of the place right in the heart of the green Devon countryside was breathtaking. I came back incredibly inspired by Michael Caines' cuisine. The food was incredible but I will tell you all about it in my next post.
When I got back I made a cake I wanted to test a while ago. It is known as "the magic cake" because you only make one batter but you get two or three layers of different consistencies.
I have added raspberries to the basic recipe. It is quite interesting how you end up, in my case, with two layers one with sponge and one with custard even if you only make one batter.
When you pour the mixture onto your baking tray it is indeed very runny but it will set in the oven. After cooking it goes in the fridge for one hour then this delicacy will be ready to be enjoyed with every mouthful.
It is indeed a melt in your mouth "custard like" cake and the raspberries seem to combine perfectly with the softness of the custard. You could swap the raspberries for chocolate chips, add orange zest, use other fruit of your choice or just simply leave it plain.
- Prep Time : 20 minutes
- Cook Time : 60 minutes
Melt the butter in the microwave or in a saucepan over a low heat. Set aside and let it cool down.
Whip the yolks with the sugar and the water until pale and creamy.
Add the vanilla essence, the lemon zest, the melted butter, the sifted flour and slowly the milk.
Whip the egg whites to a firm consistency with a tsp of lemon juice then gently incorporate it into the mixture. Add the raspberries as well.
Stir well (but gently) until you have a smooth runny consistency.
Pour it on a greased baking tray (or you can use baking paper instead) and cook for 1 hour at 150C - 300 F
When it is cooked let it cool down and put it in the fridge for 1 hour. Dust with confectionery sugar and cut it into slices.