A Massachusetts bakery's granola may be made with love, but federal officials say it shouldn't be listed as an ingredient on the package. (Oct. 5) AP
Have you ever baked a cake that was so dry you were embarrassed to share it with others?
I have. That's one reason why the "Magic Cakes" cookbook by Kathleen Royal Phillips caught my attention.
The book boasts of making one cake batter that will transform itself into three separate layers.
The bottom layer becomes dense and thick, the third layer converts into a cake similar to the texture of an angel food cake, while the middle layer melds into a (yay!) moist layer of custard.
"There is no sleight of hand here. No tricks or secret ingredients in magic cake. The thin batter is made from staple ingredients you probably already have on hand — eggs, butter, sugar, flour and milk," the book read.
Phillips points out that all ingredients should be at room temperature before making a magic cake. She promises it makes a difference.
And don't try and get a workout by beating the egg whites by hand. The yolks and the whites (separated) make a better layered cake when beaten with a mixer.
She also uses whole milk or evaporated milk and warns that when the recipe calls for lukewarm milk, caution should be taken to not overheat it or leave it out too long.
"I cringe just a little for fear someone, in an effort to reach lukewarm, might leave milk out at room temperature for too long. ... To avoid this, microwave 2 cups of cold milk on high for 1 minute and be done with it," she writes.
The book contains 40 recipes that, when prepared correctly, will impress your friends and family for years to come.
The recipes include a marbled magic cake, eggnog magic cake, blueberry blintz magic cake, apricot and candied ginger magic cake, tiramisu magic cake, cardamom sweet potato magic cake with chantilly cream, and magic sticky toffee puddings.
There are also a number of glazes and icings featured in the cookbook, or a simple sprinkle of powdered sugar will do.
'Tis the season for trying new things. That's what I plan to do.
The book was published in October by Running Press and retails for $18.50. Call your local bookstore for purchase or shop online.
Below are three recipes from the book, including the only gluten-free magic cake recipe that appears in the cookbook.
Turtle Magic Cake
Makes 10 servings
Ingredients
1 (13.4-ounce) can dulce de leche (I use La Lechere), divided
2 cups lukewarm whole milk
4 large eggs, at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) salted butter, melted
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon cream of tartar
1/2 recipe ganache glaze
10 pecan halves, toasted
1½ tablespoons whipping cream
Directions
Preheat oven to 325 degrees. Coat a 9-inch springform pan with baking spray or line a 9-inch cake pan with aluminum foil or parchment paper, if desired, and coat with baking spray.
Measure 1/2 cup dulce de leche; set aside. Spoon remaining dulce de leche into a small bowl and slowly whisk in milk until smooth.
Separate the eggs; place the egg yolks in a mixing bowl with the sugar and beat on high speed with an electric mixer for 2 minutes, or until lemon colored. On low speed, gradually add the melted butter and vanilla, scraping down sides as needed. Add the flour and mix just until flour is combined. Gradually add the milk mixture, beating just until combined.
If using the same mixer and beaters to beat the egg whites, wash the beaters thoroughly; place the egg whites in a separate mixing bowl. Beat on medium speed until foamy; add cream of tartar. Increase the speed to high and beat until the egg whites form stiff peaks, about 2 minutes. Gently whisk about one-third of the egg whites into the thin batter; gently fold the remaining egg whites in with a silicone spatula. Pour the batter in the prepared cake pan. Bake for 40 minutes, or until the center jiggles slightly when gently shaken.
Let cool completely on a wire rack, about 1 hour. Cover and refrigerate at least 2 hours to chill. If using a springform pan, remove sides and bottom of pan; otherwise, remove the cake from the pan using aluminum foil as handles. Remove foil and transfer the cake to a serving plate. Drizzle ganache over cake, reserving 2 tablespoons. Dip pecans halfway in remaining glaze and arrange around outside edge of the cake. In a small bowl, whisk together reserved ½ cup dulce de leche and 1 1/2 tablespoons whipping cream; drizzle over the entire cake. Cover and refrigerate at least 30 minutes before serving for glaze to set.
Ganache Glaze
Makes 1 ½ cups
Ingredients
1 ¼ cups semisweet chocolate chips
2/3 cup whipping cream
Directions
Combine chocolate chips and whipping cream in a 2-cup microwave-safe measuring cup; microwave on high for 1 minute. Let stand 30 seconds. Stir chocolate chips and whipping cream together until smooth.
Note: Ganache glaze can also be made on the stove by heating the whipping cream first and then adding the chocolate, but it works just as well in the microwave, and I like having it ready to pour in a measuring cup with a spout.
Variation: Dark Chocolate Ganache Glaze. Substitute dark chocolate chips for semisweet chips.
Source: "Magic Cakes" by Kathleen Royal Phillips
Gluten-Free Magic Cake with Glazed Fresh Fruit
Makes 10 servings
Ingredients
4 large eggs, at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) salted butter, melted
1 teaspoon vanilla extract
3/4 cup gluten-free baking flour
2 cups lukewarm whole milk
1/2 teaspoon cream of tartar
1 cup sliced kiwi
3/4 cup sliced strawberries
1/2 cup blackberries
1/2 cup fresh navel orange sections or mandarin oranges (2 small oranges)
1/4 cup fresh blueberries
3 tablespoons agave nectar or melted apply jelly
Directions
Preheat oven to 325 degrees. Coat an 8-inch springform pan with baking spray or line an 8-inch cake pan with aluminum foil; coat with baking spray.
Separate the eggs; place egg yolks in a mixing bowl with the sugar and beat on high speed with an electric mixer for 2 minutes, or until lemon colored. On low speed, gradually add the melted butter and vanilla, scraping down sides as needed. Add the flour and mix just until flour is combined. Gradually add the milk, beating just until combined. If using the same mixer and beaters to beat the egg whites, wash the beaters thoroughly; place the egg whites in a separate mixing bowl. Beat on medium speed until foamy; add cream of tartar. Increase the speed to high and beat until the egg whites form stiff peaks, about 2 minutes. Gently whisk about one-third of the egg whites into the thin batter; gently fold the remaining egg whites in with a silicone spatula. Pour the batter in the prepared cake pan. (The pan will be almost full.) Bake for 40 to 42 minutes, or until the center jiggles slightly when gently shaken.
Let cool completely on a wire rack, about 1 hour. Cover and refrigerate at least 2 hours to chill. If using a springform pan, remove sides and bottom of pan; otherwise, remove the cake from the pan using aluminum foil as handles. Remove foil and transfer the cake to a serving plate. Arrange fruit on top of the cake and drizzle with agave nectar.
Note: Don’t limit yourself to the fruits listed in this recipe; consider tropical fruits, such as papaya, pineapple, mango, passion fruit, star fruit and pomegranate arils.
Source: "Magic Cakes" by Kathleen Royal Phillips
Caramel Apple Cinnamon Magic Cake
Makes 10 servings
Ingredients
1 cup caramel dip (I use Marzetti)
3/4 cup peeled, finely chopped Golden Delicious apple (about 1 small)
4 large eggs, at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) salted butter, melted
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 cups lukewarm whole milk
1/2 teaspoon cream of tartar
3 tablespoons light-brown sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/2 recipe vanilla icing
Directions
Preheat the oven to 325 degrees. Coat a 9-inch springform pan with baking spray or line a 9-inch round cake pan with aluminum foil; coat with baking spray.
Spread the caramel dip on the bottom of the pan; sprinkle the chopped apple evenly over the caramel dip.
Separate the eggs; place the egg yolks in a mixing bowl with the sugar and beat on high speed with an electric mixer for 2 minutes, or until lemon colored. On low speed, gradually add the melted butter and vanilla, scraping down the sides as needed.
On low speed, add the flour and mix just until flour is combined. Gradually add the milk, beating just until combined.
If using the same mixer and beaters to beat the egg whites, wash the beaters thoroughly; place the egg whites in a separate mixing bowl. Beat on medium speed until foamy; add the cream of tartar. Increase the speed to high and beat until the egg whites form stiff peaks, about 2 minutes. Gently whisk about one-third of the egg whites into the thin batter; gently fold the remaining egg whites in with a silicone spatula, adding reserved apple at the end of the last two folds. Pour the batter over the apple in the prepared cake pan.
Stir together the brown sugar, pecans and cinnamon; sprinkle on top of the cake. Bake for 45 minutes, or until the center jiggles slightly when gently shaken. The top of the cake will have dimples like a sugar-topped coffee cake. Let cool completely on a wire rack, about 1 hour. Cover and refrigerate at least 2 hours to chill. If using a springform pan, remove sides and bottom of pan; otherwise, remove the cake from the pan using aluminum foil as handles. Remove foil and transfer the cake to a serving plate. Drizzle with icing. Cut into slices, spooning up any caramel left behind.
Vanilla Icing
Makes ¾ cup
Ingredients
2 cups confectioners’ sugar
3 tablespoons whole milk
½ teaspoon clear or regular vanilla extract
Directions
Combine confectioners’ sugar, milk and vanilla in a small bowl, stirring until smooth.
Note: Clear vanilla can be found in most grocery or discount stores where cake-decorating supplies are sold. I prefer the flavor of real vanilla extract.
Source: "Magic Cakes" by Kathleen Royal Phillips