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Angels Unawares, Serial #28 and Magic Cake

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So what makes Magic Cake magic?

Does it make itself? Well, no (you’ve been watching too many reruns of I Dream of Jeannie). Does it frost itself? No, though we do have a self-frosting cake recipe we might pull out for later. Is it zero calories? Nice try, but no. Well then, I give up–just tell us and stop with the stupid game of twenty questions.

O.K. This Magic Cake (there may be others so named out there) is “magic” because it becomes two cakes in one as it bakes. The top and outer edges are light and airy, almost like an angel food cake. But the middle and lower half are dense and eggy, like a rich custard. And that’s what makes it “magic,” two cakes in one from very basic ingredients and a simple recipe. Dust it with a little confectioner’s sugar, serve it with some fresh fruit on the side or all by itself. It’s nice as a unique after-dinner dessert, but just as appropriate for a brunch or lunch sweet. And don’t tell anyone, but it’s mighty tasty cold (keep any leftovers in the fridge) for breakfast. So I guess it’s “magic” for its versatility as well.

Oh, and one final thing, this cake is magic (to us, anyway) as it is the companion recipe for the last chapter of Angels Unawares. Our serialized novel that began on the second day of what was then the “new” year wraps up this week with Serial #28. Give it a look, or go all the way back here to check out the beginning.

  magic cake

Magic Cake

2 eggs, separated

6 Tablespoons granulated sugar

1/4 cup unsalted butter, melted

1/2 teaspoon vanilla extract

6 Tablespoons all-purpose flour

1 cup lukewarm milk

powdered sugar for dusting

close up

Preheat your oven to 325 degrees. Spray a 5×7 inch pan with cooking spray, and set aside.

Put the egg whites in a clean bowl and beat with a handheld mixer until stiff.

In a separate bowl, add the egg yolks and granulated sugar. Beat until the yolks turn light yellow. Add the melted butter and vanilla extract, and mix all of the ingredients together. Slowly mix in some of the flour, then some of the milk. Continue to alternate and add these two ingredients, beginning and ending with the flour. The batter will be very thin. Once the flour and milk have been mixed into the batter, fold in the egg whites.

Pour the batter into prepared pan. Bake for 50-60 minutes, or until the top is golden brown and the cake is mostly set. Remove the cake from the oven and allow to cool completely. When ready to serve, sprinkle the top of the cake with powdered sugar. Store leftovers in the refrigerator.

Makes 4 servings.


{Adapted from Jo Cooks}

Click the cover below for a link to the entire novel.

Click the links below the cover to listen to or read Angels Unawares, Serial #28.


Angels Unawares, Serial #28, audio © Jeffrey Anderson

Angels Unawares, Serial #28, text © Jeffrey Anderson



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