Let’s get started!

Preheat oven to 325°F (160°C). Grease a 8″ square baking dish and line with parchment paper. Set aside.

Separate the eggs and beat the egg yolks in a large bowl with the sugar until light and fluffy and doubled in size, about 5-7 minutes.

Add the melted butter and vanilla and continue beating for another minute or two until well incorporated. Add the flour and salt and mix until the batter is smooth.

Add the milk and water and give it another good whisk, the batter will be extremely thin but don’t worry! That’s how it’s supposed to be.

Pour batter into a baking dish and bake for 45 to 55 minutes or until the top is lightly golden and the cake has a slight jiggle.

Check out the video on how to make it:

 

View this post on Instagram

 

A post shared by Asma Faizal (@sincerelyasma)

French Magic Cake

You wouldn't believe that this three-layer wonder transforms from a single batter into a silky, custard-like treat. You have a firm custard base, a creamy center, and a light sponge on top that's just perfection!

Print It! Pin It!

Ingredients

  

• 4 large eggs room temperature
• ¾ cup sugar
• 1 stick unsalted butter melted
• 1 tbsp vanilla
• ¾ cup all-purpose flour
• ¼ tsp salt
• 2 cups milk room temperature
• 1 tbsp water

Instructions

 

• Preheat oven to 325°F (160°C). Grease a 8" square baking dish and line with parchment paper. Set aside.
• Separate the eggs and beat the egg yolks in a large bowl with the sugar until light and fluffy and doubled in size, about 5-7 minutes.. Add the melted butter and vanilla and continue beating for another minute or two until well incorporated.
• Add the flour and salt and mix until the batter is smooth. Add the milk and water and give it another good whisk, the batter will be extremely thin.
• Add the egg whites to another large, DRY bowl and beat until stiff peaks form. Gently fold into the batter, be careful not to overmix. You DO NOT want this to be a smooth batter, it should be clumpy.
• Pour batter into a baking dish and bake for 45 to 55 minutes or until the top is lightly golden and the cake has a slight jiggle.
• Once the cake has cooled, you can either enjoy warm or refrigerate for a couple of hours and enjoy cold!