Magic cakes are a one-pan wonder for folks who love lots of different textures in their desserts. The top is crisped and golden-brown; airy as a gossamer angel food cake. The center is custardy, flan-like, and creamy. The bottom is a dense layer — not quite a cake and not quite a custard and altogether delicious.
With a few cartons of eggs, a few gallons of milk, and some pans, I started the journey to creating a magic cake recipe that works every time. After a few tests, how to make a vanilla magic cake became clear. There are five little technical tricks that will help make magic cake work. Follow them and watch the magic happen every time.
from Recipe | Kitchn http://ift.tt/2fxGlnv
via IFTTT
Aucun commentaire:
Enregistrer un commentaire