Description
Vanilla Magic Custard Cake is a unique dessert featuring three distinct layers—a dense bottom, creamy custard middle, and light airy top—created simply by folding whipped egg whites into a smooth batter and baking. With its delicate vanilla flavor and custardy texture, this cake is a stunning treat perfect for any occasion.
Ingredients
Scale
For the Cake
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon cream of tartar
For Serving
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cake evenly.
- Prepare the Baking Pan: Grease and flour an 8×8 inch square baking pan or a 9-inch round cake pan thoroughly to prevent sticking and ensure easy removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, incorporating air for a better texture.
- Add Egg Yolks: Beat in the egg yolks one at a time, fully incorporating each before adding the next to create a smooth batter.
- Add Vanilla Extract: Stir in the vanilla extract evenly to enhance the cake’s flavor.
- Alternate Dry and Wet Ingredients: Gradually add the flour to the batter, alternating with milk, starting and ending with the flour. Mix gently until just combined to avoid developing gluten and toughening the cake.
- Mix Until Smooth: Ensure the batter is smooth and free of lumps to allow the proper formation of custard layers.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar until stiff peaks form, stabilizing the whites for a light texture.
- Test for Stiff Peaks: The egg whites should hold their shape firmly when the beaters are lifted, indicating readiness.
- Gently Fold: Fold the whipped egg whites into the batter in two additions carefully, preserving the air to achieve the signature airy top layer.
- Ensure Even Distribution: Make sure egg whites are evenly incorporated throughout the batter without overmixing, which can deflate it.
- Pour Batter into Pan: Pour the combined batter into the prepared pan evenly.
- Bake: Bake in the preheated oven for about 1 hour and 10 minutes until the top is golden brown and a toothpick inserted comes out with moist crumbs.
- Monitor Baking: Watch the cake as it bakes and cover it loosely with foil if the top browns too quickly to prevent burning.
- Cool Completely: Remove from the oven and cool the cake completely in the pan on a wire rack to allow the custard layers to set.
- Chill: Refrigerate the cooled cake for at least 2 hours before serving to ensure the custard is firm and set properly.
- Dust with Powdered Sugar: Before serving, optionally dust the top with powdered sugar for a decorative touch.
- Cut and Serve: Slice into squares or wedges and serve chilled for the full magic custard experience.
Notes
- Using room temperature eggs and butter ensures better mixing and texture.
- Do not overmix the batter once flour is added to keep the cake tender.
- Folding egg whites gently is key to preserving their aeration for the signature light top layer.
- Chilling the cake is crucial to allow the custard layers to fully set and develop flavor.
- If the cake starts browning too fast, tent it with foil to prevent burning while baking through.
- Use an oven thermometer for accurate baking temperature to achieve perfect results.
