COFFEE CARAMEL MAGIC CAKE

If coffee and caramel don’t appeal to you, check out the variations.

Serves: 9-12 1/2 cup (125 mL) unsalted butter

4 eggs at room temperature, separated

2 tsp (10 mL) pure vanilla extract

1 cup (250 mL) dark brown sugar

1 1/2 tsp (7.5 mL) instant coffee

3/4 cup (180 mL) all purpose flour

a pinch of sea salt

2 cups (500 mL) whole milk, lukewarm icing sugar for dusting cake

1. In a small frying pan, melt the butter over medium low heat. Continue cooking the butter, swirling the pan occasionally, until the butter turns light brown with a nutty aroma. Remove from the heat and cool.

2. Heat the oven to 325 F (160 C). Butter or spray with non-stick spray an 8-by-8-inch (20-by-20 cm) square baking dish.

3. Beat the egg yolks and sugar together until a shade lighter. Beat in the coffee, vanilla and butter until smooth. Stir in the flour, then slowly stir in the milk.

4. Whip the egg whites on high speed to soft peaks. Fold into the batter with a spatula. The egg whites won’t combine thoroughly; they’ll float around on the top of the batter. Pour the mixture into the prepared pan and bake for 50-60 minutes or until the top is golden and the cake is slightly jiggly in the centre.

5. Cool completely on a rack then refrigerate overnight before serving. Dust with icing sugar before serving if desired. Store any leftovers covered and refrigerated.

VARIATIONS

Caramel: Omit the coffee.

Vanilla: Substitute white sugar for brown, omit the coffee and do not brown the butter.

Chocolate: Omit the coffee (or leave it in for a mocha cake), add 5 tbsp (75 mL) of cocoa powder with the flour, and do not brown the butter.

Matcha (green tea): Same substitutions as the vanilla. Add 1 tbsp (15 mL) powdered matcha with the flour.