Butterscotch Magic Cake

How to Make

• Step 1: Preheat oven to 325 degrees F. Grease a 8x8 inch baking dish.

• Step 2: Heat the butter in a small saucepan, over medium heat, until melted. Whisk continuously until it becomes golden brown and tiny dark brown flecks appear in the bottom of the pan. Remove from heat, whisk for another 30 seconds, and strain through a fine sieve into a bowl. Let cool to room temperature.

• Step 3: Separate eggs. Add the egg whites to a mixer, and mix until egg whites are stiff. Place egg whites in a bowl, and set aside.

• Step 4: Beat the egg yolks with the brown sugar, until light golden color.

• Step 5: Add butter and vanilla, and continue beating for another 1-2 minutes, then add the flour, and mix it in until fully incorporated.

• Step 6: Slowly start adding the milk, and beat until everything is well mixed together. The mixture will be very watery.

• Step 7: Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. (Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in).

• Step 8: Pour the batter in the prepared baking dish, and bake for roughly 60 minutes or until done (All ovens are different, so start checking at 40 minutes and keep checking until done).

• Step 9: The cake will still jiggle in the middle when you take it out, so that's normal. Let it cool completely, then cut into squares and serve (I like to refrigerate mine before eating, then top with whipped cream at serving time).