Do you believe in magic?

I may or may not.  The “magic” to which I am referring is baking in the oven as I type this.

You’ve previously read about my good friend Florence here.  She is so thoughtful.  She found a recipe online that was relevant to the series of posts I have been doing about “Impossible Pie” – and she forwarded the link to me.  I am in the process of putting this recipe to the test, and my initial reaction is…well…not good.

I’ve  made some weird things in my day.  Some I blog about, some I don’t.  The interesting thing about this post is that I’m writing it before I know what the outcome of this recipe will be.  I’m also choosing not to post the link to the recipe until (and unless) I know the cake is going to be a success.

While we’re waiting for the results of this experiment, can we talk about beating egg whites for a sec?  I have, my entire baking career (which, as you know, has not been very long) absolutely despised the beating of egg whites.  So much so, in fact, that I have, until very recently, boycotted any recipe featuring such a method.  The ECBF loves him some Tweed Squares (and I’ll be posting more about those later, not to worry), so for the purpose of making them I had to become familiar with the egg white process.  For some reason, every time I have tried to attempt “stiff white peaks” I ended up with limp soggy foam.  Gross, right?  This includes the times I’ve made Tweed Squares, which may explain their high failure rate.  But then, a few months ago, I was determined to make a merengue work (which, as you know, requires mucho mucho beating of eggs) and I don’t know if it is the result of my super-duper deluxe KitchenAid Professional Series 6000 mixer, or what, but I finally had the ‘ah-ha’ moment of stiff white peaks.  And I have ever since that day (cue the angels singing).  

Doesn’t it feel good to accomplish something?  Overcome a nasty beast of a project that’s been biting you in the rear for so long?  

The 6000 is a lot of things to me – beautiful kitchen decor (it sits proudly next to my coffee maker), multi-functional kitchen tool (no explanation necessary), white noise machine (drowns out even the loudest Wii game being played in the basement) and therapeutic facilitator (set it to whip and watch – seriously, it’s like taking valium).  Now I can add “egg white beater” to the list of things this bad boy can accomplish.  Thank you KitchenAid.


Back to the task at hand.  This “magical” cake is a little bit more complicated than the aforementioned Impossible Pie – it requires several steps, but ultimately, the batter all goes together and in one place – your 8×8 square cake pan.  Well my batter was basically egg juice.  I can’t really explain it any other way.  I realize the end result is supposed to be a delightful custard filling with a topping and crust (a la Impossible Pie), but I really just do not see how it will be possible with what my “batter” looked like.  Believe me, you don’t want to see a picture of it.

(Through the magic of the internet (see what I did there?) we have now jumped in time to an hour later and the cake is out of the oven).

The cake looks…interesting.  All I can really see is the top, while the cake cools.  I suppose it’s safe to show you a picture now:

Magically Delicious?

Now on to the true test – the taste test:

MAgic Cake


Just.  No.

I must have done something wrong.  But this is so very very wrong.  There are no words to describe the assault this cake has made on my taste buds.  Ick?  No – “ick” is not even close to what happened.  I actually ran to the garbage bin to spit it out.  I’ve never spit out anything.  Ever.  Cake is like french fries – even the bad ones are still edible.  Not this time.  Not this cake.  Not magical, not one bit.

But a valuable lesson has been learned here – you absolutely can not believe everything you read on the internet.

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