Description
Vanilla Magic Custard Cake is a delightful dessert that transforms simple ingredients into a layered custard cake with a soft custard center and fluffy cake top. This bake combines fluffy whipped egg whites with a smooth, rich custard base, offering a unique texture and a delicate vanilla flavor that’s perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 cups milk, lukewarm
- 4 eggs, separated
- 1 tablespoon water
- 2 teaspoon vanilla extract
Dry Ingredients
- 1 and 1/4 cups (150 g) powdered sugar
- 1 cup (115 g) flour
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the custard cake.
- Prepare Baking Dish: Lightly grease an 8×8 inch baking dish to prevent sticking and set it aside.
- Whip Egg Whites: Using a clean, dry bowl, whip the egg whites until stiff peaks form; this will provide the airy structure to the cake. Set aside.
- Beat Egg Yolks and Sugar: In another bowl, beat the egg yolks with powdered sugar until pale yellow and creamy, ensuring the sugar dissolves fully for smoothness.
- Add Butter and Water: Mix in the melted, slightly cooled butter and the tablespoon of water into the yolk mixture, beating for about 2 minutes until evenly combined.
- Incorporate Flour: Stir the flour into the wet mixture until fully incorporated, creating a smooth batter without lumps.
- Add Milk and Vanilla: Slowly beat in the lukewarm milk and vanilla extract until the batter is evenly mixed and smooth.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter in thirds, combining carefully to retain the lightness and volume of the egg whites.
- Bake the Cake: Pour the batter into the greased baking dish and bake for 40-60 minutes. The cake is done when it is set but still slightly jiggly in the center. Start checking after 40 minutes. If the top browns too quickly, cover with aluminum foil to prevent burning.
- Cool and Dust: Allow the cake to cool completely so the custard layer sets. Once cool, dust the top lightly with powdered sugar before serving.
Notes
- For best results, use room temperature eggs and lukewarm milk to help with smooth mixing.
- Do not overmix after folding in the egg whites to keep the cake fluffy.
- Testing doneness with a slight jiggle in the center is key; it indicates the custard layer is set but still moist.
- Cover the cake with foil if the top browns too fast before baking time is complete.
- Allow the cake to cool completely as it firms up the custard layer for better slicing.
