This Vanilla Magic Custard Cake is an absolute delight for anyone who loves a soft and fluffy cake with a custard-like layer in the center. The combination of vanilla, milk, and eggs creates a unique flavor that is both rich and refreshing. This recipe is a must-try for anyone looking for a dessert that is easy to make yet impresses everyone who takes a bite.
Every time I make this Vanilla Magic Custard Cake, my husband’s eyes light up with excitement. He can hardly wait for the cake to cool down before he indulges in a slice. It has become a staple dessert in our household, and we often make it for family gatherings and special occasions. I still remember the first time I made this cake, and my husband and I could not believe how delicious it was. We knew we had to share the recipe with our loved ones, and it has been a hit ever since.
Why This Vanilla Magic Custard Cake Is a Game Changer
Selling Points: This cake is a game-changer because of its unique texture and flavor. The magic custard layer in the center of the cake is something that you don’t usually find in other desserts. It is soft, and creamy, and adds a whole new dimension to the cake. The vanilla flavor is perfectly balanced, and the cake is not overly sweet. The best part is that it is straightforward to make, and you don’t need any fancy equipment or ingredients. Just a few simple steps, and you will have a show-stopping dessert that everyone will love.
Ingredients:
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 2 cups (480ml) milk, lukewarm
- 1 and 1/4 cups (150g) powdered sugar
- 4 eggs, separated
- 1 tablespoon water
- 1 cup (115g) all-purpose flour
- 2 teaspoons vanilla extract
- Powdered sugar for dusting
Directions:
Preheat the oven to 325°F (160°C).
Lightly grease an 8×8 inch (20×20 cm) baking dish and set it aside.
In a large mixing bowl, whip the egg whites until stiff peaks form. Set aside.
In another mixing bowl, beat the egg yolks and powdered sugar until pale yellow.
Mix in melted butter and the tablespoon of water for about 2 minutes until evenly combined.
Mix in the flour until evenly incorporated.
Slowly beat in the milk and vanilla extract until well combined.
Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
Pour the batter into the prepared pan and bake for 40-60 minutes, until the cake is barely jiggly in the center. Baking time might vary depending on the oven or pan you use, but start checking after 40 minutes. If the top browns too quickly before the minimum of 40 minutes, you can cover the cake with aluminum foil.
Cool the cake completely before dusting it with powdered sugar. Even when cooled, it will still be slightly jiggly because of the custard layer in the center.
Notes:
You can store the cake in the fridge for up to three days, but it tastes best when served fresh. If you want to switch up the flavor, you can add lemon zest or orange zest to the batter for a citrusy twist. If you’re feeling adventurous, you can also try adding some chocolate chips or chopped nuts to the batter for some extra texture.
In conclusion, this Vanilla Magic Custard Cake is a truly magical dessert that is sure to impress your friends and family. With its creamy custard layer and delicate vanilla flavor, it’s the perfect treat for any occasion. This recipe is not only easy to follow, but it also uses simple ingredients that you may already have in your pantry. So why not give it a try and see the magic for yourself? Whether you serve it for a special occasion or enjoy it as a sweet treat, this custard cake is sure to become a new family favorite.
Vanilla Magic Custard Cake
Ingredients
- 1/2 cup 115g unsalted butter, melted and slightly cooled
- 2 cups 480ml milk, lukewarm
- 1 and 1/4 cups 150g powdered sugar
- 4 eggs separated
- 1 tablespoon water
- 1 cup 115g all-purpose flour
- 2 teaspoons vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F (160°C).
- Lightly grease an 8x8 inch (20x20 cm) baking dish and set it aside.
- In a large mixing bowl, whip the egg whites until stiff peaks form. Set aside.
- In another mixing bowl, beat the egg yolks and powdered sugar until pale yellow.
- Mix in melted butter and the tablespoon of water for about 2 minutes until evenly combined.
- Mix in the flour until evenly incorporated.
- Slowly beat in the milk and vanilla extract until well combined.
- Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
- Pour the batter into the prepared pan and bake for 40-60 minutes, until the cake is barely jiggly in the center. Baking time might vary depending on the oven or pan you use, but start checking after 40 minutes. If the top browns too quickly before the minimum of 40 minutes, you can cover the cake with aluminum foil.
- Cool the cake completely before dusting it with powdered sugar. Even when cooled, it will still be slightly jiggly because of the custard layer in the center.