Description
A marvel of home baking, this Vanilla Magic Custard Cake features three distinct layers: a fudgy base, silky custard center, and airy sponge top, all achieved through careful folding and baking.
Ingredients
Scale
- 4 large eggs, separated
- ½ cup unsalted butter, melted and slightly cooled
- 2 cups lukewarm whole milk
- 1 ¼ cups powdered sugar, sifted
- 1 tablespoon water
- 1 cup all-purpose flour
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- Extra powdered sugar, for dusting
Instructions
- Preheat the oven to 163°C (325°F) and prepare an 8×8-inch baking dish.
- Separate the egg whites from the yolks into two bowls.
- Add salt to the egg whites and whip until stiff peaks form.
- Combine powdered sugar with the yolks and beat until pale and creamy.
- Pour in melted butter and water into the yolk mixture and mix until smooth.
- Sift flour over the yolk mixture and mix on low speed until incorporated.
- Stream in lukewarm milk while mixing on low speed until smooth.
- Stir in vanilla extract.
- Fold whipped egg whites into the batter gently in thirds.
- Pour the batter into the prepared baking dish and tap to remove air bubbles.
- Bake for 40 to 60 minutes until golden on top with a slight jiggle.
- Cool completely in the pan, then refrigerate for 2 to 3 hours.
- Dust with powdered sugar and slice before serving.
Notes
Make sure to keep the whole milk lukewarm to prevent the melted butter from solidifying. Store in the refrigerator for up to 3 to 4 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: custard cake, vanilla cake, baking, dessert recipe