Creamy, melt-in-your-mouth Vanilla Magic Custard Cake. This triple-layer cake is a delicious dessert that has a light, fluffy layer on top, and a dense cake layer on the bottom.
I am a big fan of magic cakes. I have tried a couple of them, but my favorite is this vanilla magic custard cake. Easy & quick and a beautiful, decadent dessert perfect on a warm day.
What You Need To Make This Vanilla Magic Custard Cake
- Unsalted butter
- Milk
- Powdered sugar
- Eggs
- Water
- Flour
- Vanilla extract
- Powdered sugar
How To Make Vanilla Magic Custard Cake
Step 1: Start by whipping up the egg whites until stiff peaks form and set aside.
Step 2: Until pale yellow, beat the egg yolks and powdered sugar.
Step 3: Add the melted butter along with water. Beat for 2 minutes until completely blended.
Step 4: Stir in the flour until evenly incorporated.
Step 5: Gradually add the milk followed by the vanilla extract. Beat again until well combined.
Step 6: Next, gently fold in the egg whites, about 1/3 at a time.
Step 7: Into a lightly greased 8 x 8-inch baking dish, pour the batter and bake for 40 to 60 minutes at 325 degrees F until the center of the cake is barely jiggly.
Step 8: Cover with aluminum foil when the top browns quickly.
Step 9: Cool the cake completely, then dust it with powdered sugar.
FAQ
How to serve Vanilla Magic Custard Cake?
Serve this cake cold if you want a more set texture. For a looser slice, serve at room temperature.
How to store?
This cake can be stored in the fridge for up to 3 to 4 days.
Soft and Creamy Vanilla Magic Custard Cake
Ingredients
- 2 tsp vanilla extract
- 1/2 c. unsalted butter melted and slightly cooled
- 1 1/4 c. powdered sugar 150 grams
- 2 c. milk lukewarm
- 1 c. flour 115 grams
- powdered sugar for dusting
- 4 eggs separated
- 1 tbsp water
Instructions
- Set the oven to 325 degrees F. Prepare an 8 x 8-inch baking dish. Lightly grease and set aside.
- Meanwhile, beat the egg whites until stiff peaks form.
- Until pale yellow, beat the egg yolks and powdered sugar. Add the melted butter and water, then beat again for 2 minutes until well mixed. Then, stir in the flour until evenly combined.
- Next, gently fold in the egg whites, about 1/3 at a time, until all the egg whites are blended in.
- Into the prepared pan, transfer the batter. Bake at 325 degrees F for 40 to 60 minutes until the center of the cake is barely jiggly. Cover the top of the cake with aluminum foil if it begins to brown quickly.
- Before dusting with powdered sugar, allow the cake to cool first.
Self rising flour or plain flour???