CAPPUCCINO MAGIC CAKE
One simple batter separates into three distinct layers in this amazingly easy cake. Be sure your eggs are at room temperature and that your beaters and bowl are super clean.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 9 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper, leaving an overhang on 2 sides.
- Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
- Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the flour, cinnamon and salt, mixing until completely combined.
- Heat the milk in a microwave-safe bowl or measuring cup in the microwave until warm, about 1 minute. Whisk the espresso powder and vanilla extract into the milk until completely dissolved. Slowly add the milk mixture to the egg yolk mixture, whisking constantly until well combined (the batter will be thin).
- Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared and gently smooth the top with a rubber spatula.
- Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
- To serve, dust the cake with some confectioners' sugar and a little cinnamon. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.
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Eric Polec
[email protected]I've made this cake several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Chase Cousins
[email protected]This cake is so moist and fluffy. It's the perfect comfort food.
Portia Bomseni
[email protected]I made this cake for my husband's birthday and he loved it. He said it was the best cake he's ever had.
hridoy khan devil
[email protected]This cake is perfect for coffee lovers. The coffee flavor is strong and rich.
Nathaniel Maysonet
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The cake was absolutely delicious.
agniland
[email protected]This is my new favorite cake recipe. It's so easy to make and it always turns out perfectly.
Goldmines Media
[email protected]I made this cake for a bake sale and it was a huge success. Everyone loved it!
Angie Jones
[email protected]This cake is so moist and flavorful. The coffee and chocolate flavors are perfectly balanced.
Jayden Perkins
[email protected]I'm not much of a baker, but this recipe was easy to follow and the cake turned out great. My family loved it!
Aaron Lewis
[email protected]This cappuccino magic cake was a hit at my dinner party! It was so easy to make and turned out perfectly. The layers were distinct and the flavors were delicious.