Description
Description This Vanilla Magic Custard Cake separates into three distinct textures while baking — silky custard, tender cake, and a light meringue-like top.
Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 cups lukewarm milk
- 1 1/4 cups powdered sugar
- 4 eggs, separated
- 1 tablespoon water
- 1 cup flour
- 2 teaspoons vanilla extract
- Powdered sugar for dusting
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Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the melted butter, powdered sugar, and egg yolks until smooth and glossy. Stir in the vanilla extract.
- Gradually add the flour to the yolk mixture alternating with the lukewarm milk, mixing until combined.
- In a separate bowl, beat the egg whites and water until stiff peaks form.
- Gently fold the beaten egg whites into the batter in two to three additions.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–50 minutes until the top is golden and a toothpick comes out mostly clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- Notes
- For a lighter texture, ensure stiff peaks form when beating the egg whites and fold gently. Store covered for up to 4 days or freeze individual slices for up to 1 month.