Gateau Magique

• total time: 2 hours 57 minutes

Ingredients

For an 8-inch / 20cm square tin

165g salted butter @kerrygold_uk

120g golden brown sugar

4 eggs, separated @clarence_court

1 tbsp rum or something fun

115g plain flour

500ml lukewarm milk

1 tbsp vanilla paste or based on my heavy handedness in the video at least 2 tbsp @nielsenmassey

Icing sugar, to finish

Directions

Start by browning the butter. Add the butter to a saucepan over medium heat and let it foam and crackle until the milk solids turn deep golden and smell nutty. You should end up with roughly 120g browned butter. Leave to cool slightly.

Heat the oven to 150C fan. Line and butter an 8-inch square tin.

Whisk the egg yolks, brown sugar, and (booze of choice) or water together for 2–3 minutes until slightly paler and glossy. Slowly whisk in the browned butter.

Add the flour and whisk until smooth, then gradually pour in the lukewarm milk and vanilla. The batter will look alarmingly thin.... BUT BREATHE!!! That’s exactly what you want. In another bowl, whisk the egg whites to soft peaks. Fold them gently into the batter, leaving visible fluffy bits throughout. That scraggy top is what helps create the magic layers.

Pour into the tin and bake for 50–60 minutes until golden on top with a slight wobble in the centre.

Cool fully, then chill for at least 2 hours before serving. This was gorgeous topped with icing sugar and fresh red berries.