Smart Cake

The intelligent cake is one of those recipes that I always find in my old notebook when I don't feel like complications, but still want something that looks good on the table. I've noticed every time that no special techniques are needed, just patience with the simple steps and following the order of the ingredients. When I make it, I only use what I have on hand and I don't skip the steps of separating the eggs and mixing them one by one - that's why it turns out well.

Quick info

Total time: about 1 hour and 15 minutes – 1 hour and 20 minutes
Preparation time: 15-20 minutes
Baking time: 1 hour and 5 minutes (15 minutes at 200°C, then 50 minutes at 120°C)
Servings: 10-12, depending on the size of the pan
Difficulty: medium
Recipe type: homemade dessert, suitable for holidays or when you have guests

Ingredients

8 eggs
300 g sugar
200 g butter (room temperature)
10 tablespoons flour
800 ml milk
1 vanilla pod
zest of 1 lemon
1 teaspoon baking powder

Preparation method

1. Start by separating the eggs. Put the egg whites in a large bowl and the yolks separately.
2. Beat the yolks with the sugar until they lighten in color and become fluffy. The sugar should be well dissolved, and the mixture should thicken slightly.
3. Add the seeds from the vanilla pod and the lemon zest to the yolks. Mix well.
4. Add the soft butter (at room temperature), cut into small cubes, and continue mixing until fully incorporated. If the butter is not soft enough, the mixture will not homogenize evenly.
5. Sift the flour and mix it separately with the baking powder, then gradually incorporate them into the yolk cream, continuing to mix on low speed.
6. Add the milk, gradually, continuing to mix on low speed to avoid lumps. The mixture will become liquid, which is normal.
7. Whip the egg whites until stiff peaks form. You don't need to achieve super stiff peaks, but they should be firm enough not to run.
8. Gently fold the whipped egg whites into the liquid mixture in 2-3 batches, mixing lightly with a spatula or large spoon. Don't overmix, just enough so you no longer see the foam on top. The mixture will remain fluid and may seem like it won't bind – that's how it should be.
9. Prepare the pan: line it with parchment paper. Pour the entire mixture into the pan.
10. Place the pan in the preheated oven at 200°C for 15 minutes. After this time, reduce the temperature to 120°C and continue baking for about 50 minutes.
11. The cake is done when it is set in the middle, lightly browned on top, and the edges do not completely detach from the pan. It should not be baked until dry; the center remains soft.
12. Let the cake cool completely in the pan at room temperature. It will be easier to cut after cooling and will have visible separate layers.

Why I make this recipe often

This cake requires simple ingredients, most of which I always have at home. It doesn't require much effort for mixing or baking, and I don't need complicated techniques. The taste is suitable for both kids and adults. It retains its texture well for a day or two, so there's no need to eat it all at once.

Tips and variations

Tips

- Use eggs at room temperature for a more stable egg white foam.
- If the butter is not soft, you can leave it for a few minutes at room temperature or cut it into small pieces.
- The milk should be cold or at room temperature, not warm.
- When incorporating the egg whites, do not mix, just gently fold with a spatula; otherwise, you risk "breaking" the air in the mixture.
- Do not open the oven in the first 40 minutes of the lower temperature stage. It may sink in the middle.

Substitutions

- The vanilla pod can be replaced with a packet of vanilla sugar if you don't have a pod, but the flavor won't be as intense.
- The baking powder can be omitted, but the cake will have a denser texture.
- Butter can be replaced with margarine if necessary, but the final taste will not be identical.

Variations

- You can add a pinch of salt to the egg whites for a more stable foam.
- If you don't want lemon zest, it can be omitted.
- With almond or soy milk, the texture will be slightly different, not as fine, but the cake will still bind.

Serving ideas

- It can be served plain or dusted with sugar.
- It goes well with fresh fruits like strawberries or raspberries.
- If you want, you can cut it into small cubes and serve it as a packed dessert.

Frequently asked questions

1. What size should the pan be?
A medium pan, approximately 20x30 cm, is suitable for the given quantities. If you use a larger one, the cake will be lower, and the baking time may be slightly shorter.

2. Why is the mixture so liquid?
It's normal for it to be liquid before baking; that's how it should be. During baking, the layers will separate naturally.

3. If the cake remains soft in the middle, should I keep it in?
It should not be baked until dry. After cooling, the center will set completely and remain creamy; the baking time should not be extended unless it is very liquid.

4. Can I make half a portion?
Yes, the ingredients can be halved and a smaller pan used. The baking time can be reduced by 10-15 minutes.

5. How do I know it's baked?
The surface should be browned, and the center should not jiggle like gelatin when you move the pan. After cooling, it becomes firm for cutting.

Nutritional values

Estimated, for one serving out of 12:
- Calories: 350-380 kcal
- Protein: 7-8 g
- Fat: 16-18 g
- Carbohydrates: 46-50 g

These values may vary depending on the size of the eggs and the portion. The cake is relatively dense, with a high carbohydrate and fat content from the eggs, butter, and milk.

Storage and reheating

The intelligent cake keeps well for 1-2 days in the refrigerator, in a closed or covered container. It does not retain its texture if left in warmth. It can be consumed cold or at room temperature. Reheating is not recommended; it loses its layered texture and becomes softer everywhere. It cuts most easily after being in the refrigerator for a few hours.

We separate the egg yolks from the egg whites. We whisk the yolks with sugar until fluffy, then gradually add the seeds from the vanilla pod, lemon zest, room temperature butter, sifted flour mixed with baking powder, and continue mixing. We add the milk and the whipped egg whites, which we gently fold in. The resulting mixture is poured into a baking tray lined with parchment paper. We place the tray in a preheated oven at 200 degrees Celsius and let it bake for 15 minutes, after which we reduce the temperature to 120 degrees Celsius for about 50 minutes.

 Ingredients: 8 eggs, 300 g sugar, 200 g butter, 10 tablespoons flour, 800 ml milk, 1 vanilla pod, zest of 1 lemon, 1 teaspoon baking powder

 Tags:  smart cake