Snickerdoodle Magic Cake

Step 1: Preheat oven to 325 degrees F.

Step 2: Line an 8x8 inch baking pan with foil, and lightly grease the foil.

Step 3: Whisk together the flour, cinnamon and salt, and set aside.

Step 4: In a small bowl, at high speed, beat the egg whites with 1/4 cup of the sugar and the cream of tarter, until stiff peaks form, about 5 minutes. Set aside.

Step 5: In a medium bowl, at high speed, beat together the egg yolks and the remaining sugar, until pale yellow and creamy looking.

Step 6: Mix in the flour mixture.

Step 7: Using a whisk, to slowly whisk in the warm cream, (Trust me, don’t use an electric beater. The mixture is soupy and will splatter), then mix in the butter, and then fold in the egg whites.

Step 8: Pour into the prepared pan, and bake at 325 degrees F, about 40-50 minutes, until the top is a nice light golden brown and firm, but it will still jiggle some when you shake it (Keep in mind that all ovens are different, so start checking at 40 minutes, and bake until done).

Step 9: Let cool in the pan until completely cooled, then put in the refrigerator.

Step 10: When ready to serve, carefully use the foil to lift the whole thing out onto a board to cut into serving sized pieces.

Step 11: Dust with the confectionary sugar/cinnamon mixture, and serve.