Vanilla Magic Custard Cake
Heavenly vanilla custard cake with a magically soft texture, dusted with powdered sugar.
Equipment
- 8×8 inch baking dish
- Mixer
- Oven
Ingredients
- 1/2 cup unsalted butter melted and slightly cooled
- 2 cups lukewarm milk
- 1 and 1/4 cups powdered sugar
- 4 eggs separated
- 1 tablespoon water
- 1 cup flour
- 2 teaspoons vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 325°F. Lightly grease an 8×8 inch baking dish, set aside.
- Whip egg whites until stiff peaks form, then set aside.
- Beat egg yolks and powdered sugar until pale yellow.
- Mix in melted butter and water for about 2 minutes until evenly combined.
- Gradually mix in flour until evenly incorporated.
- Slowly beat in milk and vanilla extract until well combined.
- Gently fold in egg whites, 1/3 at a time, until fully incorporated.
- Pour batter into the prepared pan and bake for 40-60 minutes until the cake is barely jiggly in the center. Start checking after 40 minutes. If the top browns too quickly, cover the cake with aluminum foil.
- Cool the cake completely before dusting with powdered sugar. Note: It will be slightly jiggly even when cooled due to the custard layer in the center.
Notes
Ensure the milk is lukewarm to prevent solidifying the melted butter.
Folding in the egg whites gently ensures a fluffy texture.
Let the cake cool completely to set the custard layer before serving.
Folding in the egg whites gently ensures a fluffy texture.
Let the cake cool completely to set the custard layer before serving.