Some people call these magic cakes because the eggs form a kind of crust then a middle creamy part and finally a crumbly bit on the top. I will be honest, mine have been a mixed bunch with the different layers, some times working better than others! I think its to do with the size of baking dish you use, from what I am gathering you need to be able to fill it quite full rather than only covering the bottom of the pan.
I add blueberries because I love the cake to be broken up by something different, otherwise it can be quite “eggy”. I would say if you are not into Portuguese custard tarts, egg custard type puddings, this probably isn’t for you – its a texture, rather than taste thing.
4 lange eggs separated
150g caster sugar
125g of butter, melted
115g of plain flour
500ml of milk at room temperature
2 tsp vanilla
1 tbs water
200g blueberries fresh or frozen
Preheat the oven to 160*C
Grease or line an 8 inch round baking tin.
Separate the eggs
Beat the egg whites until stiff.
In a clean bowl beat together the egg yolks with the sugar, water and vanilla.
Beat in the melted butter and beat for one minute.
then in the flour.
Add the milk and beat until combined.
Gently fold in the egg whites to combine.
lastly grab a few blueberries at a time and plop them in.
Pour into the baking pan.
Bake for about 60 minutes, or until the top is golden
Allow to cool.