Description
Creamy vanilla magic custard cake delights dessert enthusiasts with its unique three-layer texture. Silky smooth layers promise a delectable experience that will enchant you from first bite to last.
Ingredients
Scale
- 4 eggs (yolks and whites separated)
- 1 cup (115 g) all-purpose flour, sifted
- 1 and 1/4 cups (150 g) confectioners’ sugar, sifted
- 1/2 cup (113 g / 4 oz) unsalted butter (melted and cooled to room temperature)
- 2 cups (480 ml) milk (warmed to lukewarm)
- 2 tsps pure vanilla extract
- 1 tbsp purified water
- Confectioners’ sugar (for garnishing)
Instructions
- Preheat the oven to 325°F (163°C), ensuring the rack is positioned in the center.
- Coat an 8×8 inch baking dish with non-stick spray, creating an even layer to prevent sticking.
- Separate egg whites and yolks with precision, whipping the whites until they form stiff, glossy peaks that maintain their shape when the whisk is lifted.
- In a separate bowl, cream egg yolks with confectioners’ sugar until the mixture transforms into a pale, smooth consistency.
- Gently fold melted butter and water into the yolk mixture, stirring until completely integrated and maintaining a uniform texture.
- Sift flour directly into the mixture, carefully folding to eliminate any potential lumps and create a smooth batter.
- Slowly stream lukewarm milk and vanilla extract into the batter, whisking continuously to ensure a silky, homogeneous texture.
- Delicately incorporate the whipped egg whites into the batter, using a gentle folding technique in three separate additions to preserve their airy structure.
- Transfer the batter to the prepared baking dish, spreading it evenly and smoothing the surface with a spatula.
- Bake for 45-55 minutes, watching carefully after 40 minutes. If the top browns too quickly, loosely tent with aluminum foil to prevent excessive browning.
- Remove from the oven and allow to cool completely at room temperature, which helps the custard set properly.
- Once cooled, dust with a light veil of confectioners’ sugar and slice into delicate squares for serving.
Notes
- Ensure your mixing bowl and whisk are completely grease-free to achieve maximum volume when beating egg whites.
- Use a spatula with a light, cutting motion when incorporating egg whites to maintain their airy structure and prevent deflation.
- Allow ingredients like eggs and milk to reach room temperature before mixing to create a smoother, more consistent batter.
- The cake’s unique texture depends on carefully balancing liquid ingredients, so measure precisely and mix thoroughly.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 259 kcal
- Sugar: 20 g
- Sodium: 46 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg