Father's Day - Grilled Rack of Lamb with Mint Chimichurri
June 17, 2016
Raspberry Shortbread Bars
October 4, 2017
November 8, 2016
As a blogger, it's almost quite hard not to fall into food trends every now and then, but so far, I think I've done a pretty good job at not falling into it.. Til now.
Almost every person I know is on Pinterest, it's not surprising that it is the place to get inspiration from, and from time to time, you start to see that everyone makes the exact same thing. Then you think to yourself, 'Should I make it too?' Most of the time, I say, 'Nah...' But in this case, that thing that everyone is making, is just so intriguing and magical that I pretty much just had to try it.
This recipe has been popping up all over my Pinterest board, with lots of interest around it. I mean, how can a single batter make 3 distinct layers as it bakes? And upon reading recipe after recipe, I simply had to try it, and put it to the test, and I admit, with lots of skepticism, I was afraid that I was going to screw it up. But lo and behold, it turned out successfully, and yes, it was delicious.
Rich and creamy custard in the centre, fudgy base, and spongy cake on top. Mmmmmm....
The amazing part is that although this recipe looks extremely hard to make, it's actually pretty simple. You make one batter, bake it, and let the magic happen right in the oven. It even calls for simple ingredients.
Even though this recipe is easy enough to make, the best tip that I can give you, is to make sure that before you start, that all your ingredients are at room temperature, and all measured out, ready to go.
You start with the egg whites in a medium sized glass or metal bowl, and beat on high until it reaches stiff peaks.
Then you take your egg yolks and sugar, and beat that til the mixture reaches a ribbon consistency - this is when the mixture is pale yellow and when you lift it with a spatula, it falls like ribbons.
You add your vanilla (to add extra flavour, I used a mix of extract and vanilla bean paste) and melted butter. Note that your butter shouldn't be hot, but warm or room temperature.
Next, you add in the flour, and after that, you gradually add in the milk. About 1/4 cup at a time is good, so as the mixture gets incorporated nicely rather than having lumps in it.
You will notice that the batter will be very thin. That's okay, don't panic, it's supposed to be like that.
Next, you fold in the egg whites. The tip here is to not fold in the egg whites completely and leave a few lumps in there, and yes, they will float. That's natural, so once again, don't panic.
You transfer this mixture to your baking pan or dish and then bake. Simple as that.
I'm sure you're already wondering how in the world this one batter makes its layers, and I of course, wondered the same thing.
From baking for so long and understanding the science of it a bit, it's probably because of how thin this batter is.
Let me explain, have you ever made a slurry (flour/cornstarch and liquid mixture for thickening) for cooking/making and find that the flour always sinks to the bottom? This batter acts pretty much the same way - the flour is heavier, and would sink to the bottom, making that base layer. The egg whites, because is so airy and light, float to the top, and as it bakes, becomes a sponge-like cake. That then leaves a custardy middle layer. The temperature being so low, and with that top and bottom layers forming, helps shield that middle layer from getting overcooked.
All this, is pretty amazing to me, and this is why I love baking. I love understanding the science of it all, how ingredients react to each other, and the methods used to get them to a certain state. It's all quite fun and for some reason, very calming to me. You can pretty much say that when I'm baking, that I'm definitely in the zone. And although baking can be pretty intimidating to a lot of people, a rule of thumb is to always follow a recipe to a T, and it'll help with success. That's how I started and fell in love with it.
So if you want to impress your family and friends, I think that you can definitely make this recipe. It's really simple and the final outcome is sure to impress and leave yourself and your guests in awe, specially when you get to taste it! This recipe does not fall short of its name, it's everything that is MAGIC.