Description
Indulge in the delightful layers of this Vanilla Magic Custard Cake that magically separates into a dense base, creamy custard middle, and light sponge top. A perfect balance of sweetness and texture in every bite!
Ingredients
Scale
Egg Whites:
- 4 large eggs, at room temperature and separated
Sugar Mixture:
- ¾ cup granulated sugar
Batter:
- ½ cup unsalted butter (melted and slightly cooled)
- ¾ cup all-purpose flour
- 2 cups whole milk (lukewarm)
- 2 teaspoons vanilla extract
- Pinch of salt
For Dusting:
- Powdered sugar (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F and grease or line an 8×8-inch baking dish.
- Beat Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form, then set aside.
- Prepare Batter: In a separate large bowl, beat the egg yolks with the sugar until light and creamy. Slowly add the melted butter and vanilla extract, mixing well. Gradually whisk in the flour until fully combined.
- Combine Ingredients: Warm the milk slightly if needed, then slowly pour it into the batter while continuing to whisk. Gently fold the beaten egg whites into the batter in thirds—do not overmix; it’s okay if some lumps remain.
- Bake: Pour the batter into the prepared pan and bake for 50 to 60 minutes or until the top is golden and slightly firm.
- Cool and Refrigerate: Let the cake cool completely, then refrigerate for at least 4 hours or overnight to allow the layers to set.
- Finish and Serve: Dust with powdered sugar before serving.
Notes
- This cake separates into three distinct layers during baking: a dense base, creamy custard middle, and light sponge top.
- Make sure the eggs are at room temperature for best results, and the milk is lukewarm—not hot—when added.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg
