“Torta magica” – A magic cake
|May 20, 2013||Posted by ameliaps under cake, dessert|
There is no mystery to this fact: life is hard.
And that is precisely why we all can use a little bit of *magic* every day.
No one goes immune through this journey: we all get dealt hard cards, at some point or another in our life…
And when you are a parent, this truth doubles or triples, because you add in constant worry.
So, as a mother, I am always trying to make sure my children have some kind of magic to believe in…
I don’t think anyone is ever old enough to lose trust in gnomes, fairies, wizards, time warps, flying and anything your mind can dream up.
This small, easy cake, which goes by “torta magica” (magic cake) is a bit of a wonder, and can help get over tough homework, playground name-calling, rough sibling tumbling, scraped knees, and just plain boring long Mondays, so it’s a staple in our house. I found it on a Italian blog, who stumbled on it on pinterest, which linked to a Spanish-speaking blog, so it’s made it’s rounds around the world.
This kind of magic works for me too. With an imminent house move and work never slowing down, I like to take 30 minutes to bake, have a cup of tea and think, completely free of screens and distractions. It’s as good as singing in the shower.
BTW, there is actually real magic in this cake, the baking kind of magic: you mix the ingredients all together, but while it bakes, the layers separate into two parts: a custard base and a spongy topping. Then you dust with fairy sprinkles (confectioners’ sugar) and the kitchen is alive with magic…
Can you hear Mary Poppins singing? “Just a spoonful of sugar helps the medicine go down.”
Have a “Magic Monday” (as we call it here), everyone.
|A magic cake||
- 1/2 cup (113g) butter (preferably unsalted), melted and cooled
- 2 cups (480ml) whole milk, warmed up
- 4 eggs, at room temperature, separated
- a few drops vinegar
- 1 1/4 cups (150g) confectioner’s sugar
- 1 Tbsp. water
- 1 cup (115g) all purpose flour
- 1 teaspoon vanilla extract
- extra confectioner’s sugar, for “magic” dust
- Preheat the oven to 325°F. Lightly grease or spray a 8″x8″ (20×20 cm) baking dish.
- Whip the egg whites with the vinegar, until they form stiff peaks. Set aside.
- Beat the egg yolks with the sugar until light and fluffy. Mix in the melted butter with the water until incorporated.
- Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
- Fold in the egg whites, a few spoons at a time.
- Pour the batter into the prepared pan and bake for 45-60 minutes or until golden. Allow the cake to cool completely (possibly refrigerate) before cutting.
- Before serving, dust the squares with “magic” confectioner’s sugar