Vanilla Magic Custard Cake
If you’re a fan of simple desserts that dazzle both in taste and presentation, Vanilla Magic Custard Cake is a must-try. With just one batter, this cake creates three distinct layers of magic: a dense base, creamy custard middle, and fluffy sponge top. Perfect for any occasion, it’s a dessert that’s sure to impress.
The origins of this cake can be traced back to traditional European baking.
It gained popularity due to its simplicity and the awe-inspiring transformation during baking.
Whether you’re hosting a dinner party or simply treating yourself, this cake’s delicate vanilla flavor and unique texture make it unforgettable.
Why You’ll Love This
- Effortless Elegance: Despite its complex appearance, this cake requires only a handful of basic ingredients.
- Perfect for Any Occasion: Whether it’s a family gathering or a holiday feast, this dessert fits right in.
- Magical Layers: One batter transforms into three distinct layers: sponge, custard, and a dense base.
- Customizable Flavor: Add a hint of citrus or a dash of cinnamon for a personalized touch.
Ingredients
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 cups lukewarm milk
- Powdered sugar, for dusting
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease and line an 8×8-inch baking dish with parchment paper.
- Separate the Eggs: Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form and set aside.
- Mix Yolks and Sugar: In a separate bowl, whisk the egg yolks with the sugar until pale and creamy.
- Incorporate Butter and Vanilla: Add the melted butter and vanilla extract to the yolk mixture, stirring until combined.
- Add Flour and Milk: Gradually sift in the flour, alternating with the lukewarm milk. Mix until smooth.
- Fold in Egg Whites: Gently fold the beaten egg whites into the batter, leaving streaks for a light texture.
- Bake to Perfection: Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden and slightly jiggly in the center.
Tips for Success
- Room Temperature Ingredients: Ensure all ingredients, especially eggs and milk, are at room temperature for smooth mixing.
- Gentle Folding: When folding in egg whites, be gentle to retain the air and achieve the light sponge layer.
- Avoid Overbaking: The custard layer should remain slightly soft and jiggly when removed from the oven.
- Cool Completely: Allow the cake to cool completely before slicing to maintain its layers.
Nutrition Facts
- Serving Size: 1 slice (based on 9 slices per cake)
- Calories: 210
- Protein: 5g
- Carbohydrates: 28g
- Fat: 9g
- Cholesterol: 90mg
- Sodium: 50mg
Common Questions
- Can I use a different milk? Yes, whole milk is ideal, but you can substitute with almond or oat milk for a dairy-free option.
- Why didn’t my layers form? Ensure proper egg white folding and precise measurements for the best results.
- How should I store this cake? Keep it refrigerated in an airtight container for up to 3 days.
- Can I double the recipe? Absolutely! Use a larger pan and adjust the baking time accordingly.
Vanilla Magic Custard Cake
Ingredients
Ingredients
- 4 large eggs at room temperature
- 1 cup granulated sugar
- ½ cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 cups lukewarm milk
- Powdered sugar for dusting
Instructions
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease and line an 8×8-inch baking dish with parchment paper.
- Separate the Eggs: Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form and set aside.
- Mix Yolks and Sugar: In a separate bowl, whisk the egg yolks with the sugar until pale and creamy.
- Incorporate Butter and Vanilla: Add the melted butter and vanilla extract to the yolk mixture, stirring until combined.
- Add Flour and Milk: Gradually sift in the flour, alternating with the lukewarm milk. Mix until smooth.
- Fold in Egg Whites: Gently fold the beaten egg whites into the batter, leaving streaks for a light texture.
- Bake to Perfection: Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden and slightly jiggly in the center.
Notes
- Room Temperature Ingredients: Ensure all ingredients, especially eggs and milk, are at room temperature for smooth mixing.
- Gentle Folding: When folding in egg whites, be gentle to retain the air and achieve the light sponge layer.
- Avoid Overbaking: The custard layer should remain slightly soft and jiggly when removed from the oven.
- Cool Completely: Allow the cake to cool completely before slicing to maintain its layers.
Thank you for joining me on this sweet journey.
I hope you enjoy creating and savoring this magical dessert.
Happy baking!