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A slice of three-layered Vanilla Magic Custard Cake on a white plate, garnished with fresh raspberries and a sprig of mint.
Sarah

The Ultimate Vanilla Magic Custard Cake

I remember the first time I baked a Vanilla Magic Custard Cake. It felt like pure kitchen wizardry! One moment, you have a single, runny batter, and the next, your oven produces a spectacular three-layered dessert.
This cake is a dream come true for anyone who loves a bit of wonder in their baking. It's an approachable recipe that yields impressive results, making it an excellent choice for any home cook.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 224
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 cups milk lukewarm
  • 1 1/4 cups powdered sugar 150 g
  • 4 eggs separated
  • 1 Tablespoon water
  • 1 cup flour 115g
  • 2 teaspoon vanilla extract
  • powdered sugar for dusting

Equipment

  • 8x8 inch baking dish
  • Stand mixer or hand mixer
  • Rubber spatula
  • kitchen scale

Method
 

  1. Preheat your oven to 325°F.
  2. Prepare your dish: Lightly grease an 8x8 inch baking dish and set it aside. This helps prevent sticking.
  3. Whip the egg whites: In a clean bowl, whip the egg whites until they form stiff peaks. They should hold their shape when you lift the whisk. Set these aside carefully.
  4. Beat yolks and sugar: In a separate large bowl, beat the egg yolks and powdered sugar together until the mixture is pale yellow and creamy.
  5. Add butter and water: Mix in the melted butter and the tablespoon of water for about two minutes until everything is evenly combined.
  6. Incorporate flour: Gently mix in the flour until it is just evenly incorporated. Avoid overmixing here.
  7. Add milk and vanilla: Slowly beat in the lukewarm milk and vanilla extract until the batter is smooth and well combined. The batter will be quite thin; this is normal.
  8. Fold in egg whites: Add the whipped egg whites to the batter in three additions. Gently fold them in with a spatula, using an upward motion to incorporate them without deflating them too much. Leave small pockets or wisps of egg white, as these help form the lovely sponge top.
  9. Bake the cake: Pour the runny batter into your prepared 8x8 inch pan. Bake for 40-60 minutes. The cake is done when the top is golden and the center is barely jiggly when you gently shake the pan, like a thick custard. If the top browns too quickly before 40 minutes, you can loosely cover the cake with aluminum foil.
  10. Cool completely: Let the cake cool completely on a wire rack before dusting it with powdered sugar. It will still be slightly jiggly even when cooled due to the delicate custard layer in the middle.

Notes

Expert Tips for the Best Magic Custard Cake: Ensure your eggs and milk are at room temperature for a smooth batter. Measure flour by weight for precise results. Do not overbake; look for a "barely jiggly" center. Use good quality vanilla extract. Gently fold in egg whites to preserve air.
Storage and Make-Ahead Tips: Store leftover cake covered in the refrigerator for up to 3-4 days; flavors often deepen overnight. This cake can be made a day ahead. For freezing, wrap cooled slices tightly in plastic wrap and foil for up to 1 month, then thaw overnight in the refrigerator.