Vanilla Magic Custard Cake: A Beginner’s Delight
Experience a melt-in-your-mouth Vanilla Magic Custard Cake with three distinct layers: a dense base, creamy custard center, and light, airy top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 cups milk, lukewarm
- 1 and 1/4 cups (150 g) powdered sugar
- 4 eggs, separated
- 1 Tablespoon water
- 1 cup (115g) flour
- 2 teaspoons vanilla extract
- powdered sugar for dusting
Instructions
- Preheat the Oven and Prepare the Pan: Preheat the oven to 325°F (160°C). Lightly grease an 8×8 inch baking dish and set it aside. Greasing the pan prevents the cake from sticking and ensures easy removal. You can also line the pan with parchment paper for added insurance.
- Whip the Egg Whites: Separate the eggs, placing the whites in a clean, dry bowl. Use an electric mixer to whip the egg whites until stiff peaks form. Stiff peaks mean the whites hold their shape when the beaters are lifted. Set the whipped egg whites aside. Whipping the egg whites creates the light, airy top layer of the cake. Ensure that the bowl and beaters are completely clean and dry, as any trace of grease can prevent the egg whites from whipping properly.
- Beat the Egg Yolks and Sugar: In a separate bowl, beat the egg yolks and powdered sugar until pale yellow. Beating the yolks and sugar creates a smooth, creamy base for the batter. Continue beating until the mixture is light and fluffy.
- Mix in Butter and Water: Mix in the melted butter and water for about 2 minutes until evenly combined. This step ensures that the butter and sugar are fully incorporated, creating a smooth and emulsified batter.
- Mix in Flour: Mix in the flour until evenly incorporated. Mixing the flour gently prevents over-mixing, which can result in a tough cake. Use a rubber spatula or a whisk to gently fold in the flour.
- Add Milk and Vanilla: Slowly beat in the lukewarm milk and vanilla extract until well combined. Adding the milk slowly prevents the batter from becoming lumpy. Continue beating until the mixture is smooth and homogenous.
- Fold in Egg Whites: Gently fold in the whipped egg whites, one-third at a time, repeating until all the egg whites are incorporated. Folding gently prevents the egg whites from deflating, which is crucial for creating the light, airy top layer. Use a rubber spatula to gently fold the egg whites into the batter.
- Pour and Bake: Pour the batter into the prepared baking dish and bake for 40-60 minutes, or until the cake is barely jiggly in the center. Baking time may vary depending on your oven and pan. Start checking the cake after 40 minutes. If the top browns too quickly, cover it loosely with aluminum foil.
- Cool and Dust: Cool the cake completely before dusting with powdered sugar. Even when cooled, the cake will be slightly jiggly due to the custard layer in the center. Cooling the cake completely allows the layers to set properly and prevents the powdered sugar from melting.
Notes
- Whip egg whites to stiff peaks for airy top.
- Fold egg whites gently to maintain volume.
- Cool cake completely for best texture.
- Check for doneness with a gentle jiggle.