• Line a Charlotte Baking Mold like you would usually do, set aside. If you do not have one, line a 8-inch (20 cm) to 9-inxh (22 cm) mold. NOTE: For this recipe, I used my Charlotte Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 310℉/150℃.

  IMPORTANT: For the magic to happen, the cake needs slow and gentle baking. A conventional oven (without a fan) is best to avoid baking too quickly. If using a fan-forced oven, reduce the temperature by about 18°F (or 10°C).

FRENCH MAGIC CAKE PREPARATION

• Wash and pat dry your berries. Slice your strawberries. Microwave all the berries together for 30 seconds. Set aside in a sieve to drain.
  4 oz strawberries, 4 oz blueberries
  
• Place butter in a small sauce pan and heat on low until melted. Set aside.
  4.41 oz butter
• Separate the egg whites and egg yolks, in two different large mixing bowls.
  
• In the first mixing bowl, whisk the egg yolks together with the granulated sugar. Slowly whisk in the cooled melted butter and the vanilla bean paste.
  4 egg yolks, 4.41 oz granulated sugar, 1 tsp vanilla bean paste
  
• Sprinkle the sieved all-purpose flour on top of the batter, and whisk until just incorporated.
  4.41 oz all-purpose flour
  
• Slowly add the lukewarm milk and whisk until you get a thin pancake-like batter. TIP: I got best results when pouring the batter through a sieve into another bowl.
  18.16 oz milk
  
• In the separate bowl, beat the egg whites until you reach a firm peak. With a spatula, fold about 1/4 or less of the egg whites into the batter. Fold gently and stop mixing when almost all incorporated, but not quite yet. Add another 1/4 of the egg whites and continue folding all the whites in until all the egg whites are in the batter. IMPORTANT: You still want visible chunks of egg whites floating atop, so do not over mix.
  4 egg whites
  
• For best results, pat dry your berries before adding them to your prepared baking pan. NOTE: You do not want to add extra liquids to the preparation. Then, pour the batter on top ; some fruits might float up that's perfectly fine.
  

BAKE!

• Bake for 50 minutes at 310℉/150℃. (Every oven heats differently, monitor your magic cake very closely). It is ready when the center is still slightly wobbly—like a soft custard—when you gently jiggle the pan.

  Once the cake is out of the oven, let it completely cool down as is at room temperature (about 2 hours). Then, refrigerate overnight.
  

ASSEMBLY | Following day

• If using a Charlotte cake mold, flip in over so you can have the design on top. Keep refrigerated.

  If using a round mold, I found it nicer to double flip it so the sponge is on top since there is no design like with the Charlotte mold. Keep refrigerated.
  
• When it is time to serve, arrange fresh berries on top (quartered strawberries and blueberries) and pipe a few dollops of whipped cream to give it a nice Patriotic feel. Slice and Enjoy, Bon Appétit!
  + extra blueberries, strawberries, whipping cream