Not too long ago while perusing Facebook I happened to notice a super moist and totally unique cake that someone had made and shared in a cake and baking group. I knew I HAD to make this cake. With a name like Magic Custard Cake how can you not?
Whats so magic about this cake you ask? While the cake is baking it actually separates into three layers: a light a fluffy a cake layer on top, a rich vanilla custard layer in the middle, and another denser cake layer on the bottom, just like magic. Ok, the flour settles to the bottom, and the egg whites float to the top, for all of you who are wondering what it really going on in the oven.
But the transformation that takes place during baking isn’t the only thing this cake has got going on. This dessert is so sweet and satisfying, and the ultimate comfort dessert. If you are a fan of custards, puddings and flans you will love this cake!
This cake uses very simple ingredients, and is easy to make, but temperatures are important. If the milk and butter are too hot they will scramble the eggs when added to the yolk mixture and you will have cooked egg chunks in the cake, which aren’t really what we are going for in a custard cake 😉 Your folding skills will also be put to use, (if you’re not sure about folding in egg whites check out this tutorial from the Kitchn they’ve got you covered) , just remember if the airy mixture of the egg whites start to go from soft and billowy to more liquid-like, you are overworking the batter and egg whites, and need to stop to maintain volume.Print
Magic Custard Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- 1/2 cup unsalted Butter
- 2 cups Milk, whole milk is preferable, but 2% works well also, skim milk will result in a less rich cake
- 4 Eggs, separated
- 4 drops White Vinegar
- 1 1/4 cups Confectioner’s Sugar
- 1 Tablespoon Water
- 1 cup Flour
- 1 teaspoon Vanilla Extract
- extra confectioner’s sugar for dusting
Preheat the oven to 325°F. Lightly butter or grease a 8″x 8″ baking dish.
Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
Whip the egg whites and vinegar to stiff peaks. Set aside.
Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner’s sugar.
Recipe Adapted from: Mabel Mendez (there is a Google translate button on left hand corner of home page 🙂