Description
Vanilla Magic Custard Cake reveals pure dessert alchemy with its three-layered wonder born from one magical batter. French pastry craftsmanship creates a delicate cake where silky custard nestles between light sponge, promising sweet indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 4 eggs, separated
- 1 cup (115g) all-purpose flour
- ½ cup unsalted butter
- 2 cups milk
- 1 and ¼ cups (150g) confectioners’ sugar
Liquid Ingredients:
- 2 teaspoons pure vanilla extract
- 1 tablespoon purified water
Garnish:
- Confectioners’ sugar
Instructions
- Preheat the oven to 325°F (163°C), positioning the rack in the center for optimal heat distribution.
- Generously spray an 8-inch by 8-inch (20 centimeters by 20 centimeters) baking dish with non-stick cooking spray, covering all interior surfaces evenly.
- Separate egg whites into a pristine mixing bowl and whip vigorously using an electric mixer until stiff, glossy peaks form. Set aside temporarily.
- In a separate large mixing bowl, cream egg yolks with confectioners’ sugar until the mixture transforms into a pale, creamy consistency.
- Gently incorporate melted butter and water into the egg yolk mixture, blending thoroughly for approximately two minutes until completely integrated.
- Sift all-purpose flour directly into the mixture, stirring carefully to eliminate potential flour clumps and create a smooth batter.
- Gradually pour lukewarm milk and pure vanilla extract into the batter, whisking continuously to maintain a uniform texture.
- Delicately fold whipped egg whites into the batter in three sequential additions, maintaining the airiness of the whites while ensuring complete incorporation.
- Transfer the final batter into the prepared baking dish, spreading evenly with a spatula.
- Place in the preheated oven and bake for 45-55 minutes, monitoring closely after 40 minutes. If the top browns too quickly, loosely cover with aluminum foil.
- Remove from the oven and allow the cake to cool completely at room temperature for approximately 1-2 hours.
- Once cooled, dust the surface lightly with additional confectioners’ sugar for an elegant finishing touch before serving.
Notes
- Achieving those signature stiff peaks for egg whites requires patience and a clean, grease-free whisk to ensure maximum volume and stability.
- Sifting dry ingredients like flour and confectioners’ sugar eliminates pesky lumps, creating a silky smooth batter that guarantees a delicate texture.
- Lukewarm milk blends more seamlessly into the mixture, preventing potential curdling and promoting even distribution of ingredients.
- Gentle folding technique is crucial when incorporating whipped egg whites to maintain their airy structure and prevent deflation, which ensures the cake’s magical layered texture.
- Aluminum foil acts as a protective shield if the cake’s surface browns too quickly, preventing burning while allowing the interior to bake evenly.
- Cooling the cake completely at room temperature allows the custard layers to set properly, enhancing the dessert’s distinctive and delightful texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 289 kcal
- Sugar: 22 g
- Sodium: 55 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 133 mg