Description
Vanilla Magic Custard Cake is a delightful European dessert featuring three distinct layers from a single batter: a silky custard base, a tender cake middle, and a light fluffy top. This easy-to-make layered custard cake combines the comforting flavors of vanilla and creamy whole milk, perfect for a sophisticated yet simple dessert.
Ingredients
Scale
Egg Mixture
- 4 large eggs, at room temperature and separated
- 3/4 cup granulated sugar
- 1 tablespoon water
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 cups whole milk, lukewarm
- 2 teaspoons vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour
Optional
- Powdered sugar for dusting
Instructions
- Prepare Baking Dish: Preheat your oven to 325°F (160°C). Lightly grease and line an 8×8-inch baking dish with parchment paper for easy removal and clean edges.
- Mix Egg Yolks and Sugar: In a large bowl, beat the egg yolks, granulated sugar, and water together until the mixture becomes light and creamy, which helps incorporate air and provides structure.
- Add Butter and Flour: Slowly pour in the melted, slightly cooled butter while continuing to mix until fully combined. Then stir in the all-purpose flour until the batter is smooth and free of lumps.
- Incorporate Milk and Vanilla: Gradually whisk in the lukewarm whole milk and vanilla extract, ensuring the batter becomes thin and homogeneous to create the magic layering effect.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form to provide volume and lightness to the cake.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter in three parts. This careful folding prevents deflating the egg whites, which is key for the cake’s fluffy texture.
- Bake the Cake: Pour the delicate batter into the prepared baking dish and bake for 45 to 60 minutes. The cake should be golden on top and the center just set to achieve distinct layers.
- Cool and Chill: Allow the cake to cool completely in the pan. Then refrigerate it for at least 4 hours or overnight so the custard layer can firm up properly.
- Serve: Just before serving, dust the top with powdered sugar if desired for a lovely finishing touch.
Notes
- For best results, use ingredients at room temperature to ensure smooth mixing and proper texture.
- The batter will be thin; this consistency is essential to create the three distinct layers in the cake.
- Whole milk is recommended for the creamiest and richest custard layer.
- Be gentle when folding in the egg whites to keep the airiness intact.
- The cake must be chilled thoroughly to allow the custard layer to set fully.
