Seems like it’s time for another dessert recipe. Here’s an easy one that I found online when I was looking for something to go with a story on my other food blog, Feed the Spirit about the summer solstice. That’s a holiday much honored by Wiccans, who are unfortunately often called pagans.
The cake is easy to make. You just mix it up and bake it. The batter is rather thin, but in the oven it magically separates into a thin crust, a custard-like filling, and a thin brown top layer.
If you haven’t already you can subscribe in the left-hand column of the Feed the Spirit page to get a heads-up each week about what’s new on the blog. And I’m always eager to have guest bloggers; I just need a short story about food in the context of faith, family, friendship or ethnic culture, a recipe and a photo.
Ingredients:
4 eggs at room temperature
1 tsp vanilla extract
¾ cup sugar
1 stick butter, melted
¾ cup all-purpose flour
2 cups milk, lukewarm
powdered sugar for dusting cake
Directions:
Preheat oven to 325 degrees. Grease an 8 x8-inch baking dish.
Separate the eggs and beat the egg whites until stiff; set aside.
Using an electric mixer or whisk, beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two. Add the flour and mix it in until fully incorporated.
Slowly add the milk and beat until everything is well mixed together.
Add the egg whites, fold them in, a third at a time using a spatula. Or you can 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.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly browned and the center doesn’t jiggle when you shake the pan. The baking time can vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks. Continue baking, if necessary, in 5-minute increments.
Sprinkle with powdered sugar after cake has cooled.
Bobbie's Best Recipes 
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