Description
This Vanilla Magic Custard Cake turns one thin batter into three distinct layers. It’s calm baking that feels a little special.
Ingredients
Units
Scale
- 4 large eggs, separated, room temp
- 1 tsp vanilla extract
- 3/4 cup caster sugar
- 1/2 cup (125 g butter), melted and cooled slightly
- 3/4 cup all-purpose flour
- 2 milk, warm, not hot
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 170°C.
- Grease and line an 8×8-inch baking dish with baking paper, leaving a bit of overhang for easy lifting later.
- Separate the 4 large eggs, placing the egg whites in a clean bowl and the egg yolks in a larger mixing bowl.
- Make sure there’s no yolk in the whites, or they won’t whip properly.
- Beat the 4 egg whites until stiff peaks form, then set them aside.
- They need to be glossy and hold their shape.
- In the bowl with the 4 egg yolks, beat in the 3/4 C caster sugar until pale and fluffy. This should look lighter in color and slightly thick.
- Add the 125 g melted butter and 1 tsp vanilla extract to the yolk mixture and beat until combined.
- The butter should be warm, not hot, so it doesn’t scramble the eggs.
- Add the 3/4 C all-purpose flour and mix just until incorporated. Don’t overdo it here.
- Slowly pour in the 2 C warm milk, beating gently as you go. The batter will be very thin, and that’s precisely what you want.
- Fold in the beaten egg whites in thirds.
- Be gentle and don’t worry if there are a few small lumps of egg white showing.
- Pour the batter into the prepared baking dish. It will look loose and slightly uneven on top.
- Bake for 60 minutes until the top is lightly golden and the center still has a gentle wobble. It shouldn’t be sloshing, just softly set.
- Remove from the oven and let the cake cool completely in the pan.
- Once fully cooled, dust with powdered sugar, slice, and serve.
Notes
Created, prepared, tried, and tested Moegsida
