Description
Vanilla Magic Custard Cake is a unique and elegant dessert that magically separates into three distinct layers while baking: a dense custard base, a creamy custard center, and a light sponge cake top. This luscious cake is made with simple ingredients such as eggs, milk, butter, and vanilla, resulting in a delicate and flavorful treat perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (melted and slightly cooled)
- 2 cups whole milk (lukewarm)
- 4 large eggs (at room temperature, separated)
- 1 tablespoon water
- 1 tablespoon vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- Powdered sugar (for dusting)
Instructions
- Prep the Oven and Pan: Preheat your oven to 325°F (160°C). Grease and line an 8×8-inch square baking pan with parchment paper to ensure easy removal after baking.
- Melt Butter and Warm Milk: Melt the unsalted butter and let it cool slightly. Warm the whole milk to lukewarm and set it aside so it’s ready for mixing into the batter.
- Beat Egg Yolks Mixture: In a large bowl, combine the egg yolks, granulated sugar, and water. Beat this mixture until it becomes light and creamy, which typically takes a few minutes with an electric mixer.
- Add Butter and Vanilla: Stir the melted butter and vanilla extract into the yolk mixture until fully combined, creating a smooth base for the batter.
- Incorporate Flour: Sift the all-purpose flour into the wet mixture and beat until the batter is smooth and free of lumps.
- Add Milk Gradually: Slowly whisk in the lukewarm milk, mixing continuously until the batter becomes thin and well blended.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until they form stiff peaks. This is essential for creating the airy texture that makes the magic layers.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter in three additions. Take care not to overmix to keep the batter light and airy, resulting in a lumpy but well-incorporated mixture.
- Pour and Bake: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 50 to 60 minutes until the top is golden and the center jiggles slightly when shaken gently.
- Cool and Chill: Allow the cake to cool completely in the pan, then refrigerate it for at least 2 hours to let the layers set properly.
- Serve: Before serving, dust the top generously with powdered sugar and slice into 9 servings.
Notes
- This cake naturally forms three layers: dense custard on the bottom, creamy custard in the middle, and sponge cake on top—all from one simple batter.
- Use room-temperature eggs and lukewarm milk to help ensure the layers form correctly during baking.
- Refrigerate any leftovers and consume within 3 days for best freshness and flavor.
