Vanilla Magic Custard Cake Recipe

This enchanting dessert combines a light sponge cake with a rich, creamy custard that naturally separates into beautiful layers as it bakes. The secret to its allure is in the careful preparation and layering, resulting in a cake that’s as visually stunning as it is delicious. Follow this detailed guide to create a dessert that will delight your family and friends.

Ingredients for Success

To create this magical custard layer cake, gather the following ingredients:

• 1/2 cup (113g) unsalted butter
• 2 cups (480ml) milk
• 4 large eggs, separated
• 4 drops white vinegar (or lemon juice)
• 1 1/4 cups (150g) confectioner’s sugar
• 1 tablespoon (15ml) water
• 1 cup (125g) all-purpose flour
• 1 teaspoon (5ml) vanilla extract
• Extra confectioner’s sugar for dusting

 

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Step-by-Step Preparation

1. Prep Your Oven and Pan
   Preheat your oven to 325°F (163°C). Lightly grease an 8-inch square baking dish to ensure the cake releases easily after baking.

   
   

2. Melt and Warm
   Melt the unsalted butter in a small saucepan or in the microwave, then let it cool to room temperature. Warm the milk until it’s just lukewarm—be careful not to boil it, as this can affect the batter’s texture.

   
   

3. Whip the Egg Whites
   In a clean bowl, combine the egg whites with the four drops of white vinegar. Using an electric mixer, whip until stiff peaks form. These airy peaks are key to creating the cake’s light, fluffy top layer.

   
   

4. Mix the Egg Yolks
   In a separate bowl, beat the egg yolks together with the confectioner’s sugar until the mixture becomes light and creamy. Add the melted butter and the tablespoon of water, mixing thoroughly for about two minutes to form a smooth base.

   
   

5. Sift in the Dry Ingredients
   Gradually sift the all-purpose flour into your egg yolk mixture, stirring gently to avoid lumps and ensure an even texture throughout the batter.

   
   

6. Combine Wet Ingredients
   Slowly mix in the lukewarm milk and vanilla extract until the batter is smooth and pourable.

   
   

7. Fold in the Egg Whites
   Divide the whipped egg whites into three portions. Carefully fold each portion into the batter with a silicone spatula, taking care not to deflate the air. Continue folding until the mixture is uniform, without any visible streaks of egg white.

   
   

8. Pour and Bake
   Pour the runny batter into the prepared baking dish. Bake for 45 to 60 minutes, or until the center is just set and still has a slight jiggle. If the top browns too quickly, loosely cover it with aluminum foil to prevent burning.

   
   

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Cooling and Finishing Touches

• Cool Completely: Allow the cake to cool in the pan until fully set. For a faster cool-down, place the dish in the refrigerator.
• Dust for Perfection: Once cooled, dust the top generously with confectioner’s sugar to give it a professional, finishing touch.

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Pro Tips

• Room-Temperature Eggs: Using eggs at room temperature makes them easier to separate and helps achieve better volume when whipping the whites.
• Clean Equipment: Ensure all bowls and utensils are free from grease to maximize the egg whites’ ability to form stiff peaks.
• Refrigerate for Clean Slices: Chilling the cake not only firms up the custard layer but also makes slicing much easier.

Enjoy crafting this delightful dessert that’s sure to become a favorite at every gathering!