Do As I Say...

“… or there’ll be hell to pay.” I heard that a lot growing up.

I was actually a pretty good kid, truth be told. I generally obeyed the rules and did what I was told.

I still do, although there are times in the kitchen I throw caution to the wind and go rogue.

When making this cake, however, I do abide by the rules – and you must, too. 

When the ingredients say “room temperature,” they mean room temperature. Otherwise the magic won't happen.

If you are good and careful, and obey all the instructions, this cake will separate into three layers as it bakes.

I got this recipe from the Italian website Cucchiaio d'Argento (silver spoon). I made it for dinner at our neighbor Connie’s home, and it was a big hit.

Luscious, yet not too sweet or cloying. The perfect end to our meal.

And it can be for yours, too.

~ David

Torta Magica

from Cucchiaio d'Argento

2 1/4cups whole milk at room temperature

2/3 cup superfine sugar

2 teaspoons water

8 1/2 tablespoons butter, melted and cooled to room temperature

1 cup flour

pinch salt

2 teaspoons vanilla extract

4 eggs at room temperature, separated

4 drops lemon juice

confectioners sugar

fresh raspberries

Preheat oven to 325°F. Grease an 8-inch square pan and line bottom and two sides with a sheet of parchment; do not trim overlapping paper.

Using a stand mixer, cream the yolks with the sugar until mixture is light and fluffy. Add water and the melted butter and beat a couple of minutes more. Add flour, vanilla extract and salt, mixing well. Pour in the warm milk in 3 additions, scraping the sides between each addition, to make a smooth batter, as for crêpes.

In a clean bowl, beat room temperature egg whites with 4 drops of lemon juice till stiff, but not dry; fold the whites into the batter till no streaks are visible.

Pour the mixture into prepared pan and bake for 55 minutes or until the cake is golden and puffed. Remove from the oven, bring to room temperature, then place in refrigerator for at least 2 hours. Cut into squares and serve the magic cake sprinkled with confectioners sugar and fresh raspberries.

Serves 6-8