Description
Vanilla Magic Custard Cake is a delightful layered dessert that magically separates into three distinct textures during baking: a dense cake base, a creamy custard center, and a light, fluffy sponge top. This elegant yet simple cake uses common ingredients like eggs, milk, and vanilla, delivering a rich and comforting treat perfect for any occasion.
Ingredients
Scale
Custard Cake Ingredients
- ½ cup unsalted butter
- 2 cups whole milk (lukewarm)
- 4 large eggs (room temperature, separated)
- ¾ cup granulated sugar
- 1 tablespoon water
- 1 tablespoon vanilla extract
- ¾ cup all-purpose flour
- Powdered sugar for dusting
Instructions
- Prepare Baking Pan and Oven: Preheat your oven to 325°F (160°C). Grease and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Melt Butter: Melt the butter gently, either in a saucepan or microwave, and allow it to cool slightly to avoid cooking the eggs later in the batter.
- Warm Milk: Warm the whole milk until lukewarm and set it aside to incorporate easily into the batter without curdling the eggs.
- Beat Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks together with granulated sugar and water until the mixture becomes light, creamy, and slightly thickened, approximately 2-3 minutes.
- Add Butter and Vanilla: Mix the cooled melted butter and vanilla extract into the egg yolk mixture until fully combined, ensuring a smooth base for the batter.
- Sift and Add Flour: Sift the all-purpose flour into the wet ingredients to avoid lumps and gently mix until you achieve a smooth batter consistency.
- Incorporate Milk: Slowly whisk the lukewarm milk into the batter until everything is fully integrated. The finished batter will be very thin and runny at this stage.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. This introduces the light, airy texture essential for the magic custard effect.
- Fold Egg Whites Into Batter: Carefully fold the whipped egg whites into the thin batter in three additions. Fold gently to keep the volume and allow the custard layers to form properly during baking.
- Bake the Cake: Pour the delicate batter into the prepared pan and bake for 50–60 minutes. The cake is done when the top is golden and slightly firm but still jiggles gently, indicating the creamy custard inside.
- Cool and Chill: Allow the cake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set the custard layers.
- Serve: Just before serving, dust the top generously with powdered sugar for a beautiful finish.
Notes
- The cake naturally separates into three distinct layers during baking: a dense base, creamy custard middle, and a light sponge top.
- Use room-temperature eggs for the best texture and easier mixing.
- Be gentle when folding in the egg whites to maintain the airy structure necessary for the custard layers.
- Chilling the cake thoroughly is crucial for the custard to set properly before serving.
- If you don’t have an 8×8-inch pan, a similar size baking dish can be used, but baking time might slightly vary.
