- 1 round mold, 24 cm diameter (required size for successful cooking), silicone or parchment paper
- 50 cl milk
- 50g white powdered sugar (or cane)
- 4 eggs
- 1 packet vanilla sugar
- 1 tablespoon water
- 75 g butter
- 3 tablespoons Guénard Roasted Peanut Oil
- 110 g flour
- 1/8 teaspoon salt
Preheat your oven to 150°C (300°F).
Separate the egg whites from the egg yolks. Put the egg yolks in a bowl and whisk them with the sugar, vanilla sugar and tablespoon of water until thoroughly mixed. Melt the butter and stir into the batter. Add the flour and salt and beat for a few minutes. Gradually pour the milk into the batter, while whisking. Whisk the egg whites until stiff while slowly adding the batter (very liquidy). Pour the batter into the mold and bake in the oven for 50 minutes. Remove from the oven. The cake will slightly jiggle, but this is normal. Let it cool out of the oven. Then put it in the refrigerator for at least 2 hours to let it freeze.
Tip: You can enjoy your magic cake with sprinkled roasted peanuts and powdered sugar or accompanied by Crème Anglaise (English cream).