Magic Custard Cake Recipe
Ingredients:
- 4 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 stick (113g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 2 cups (500ml) whole milk, lukewarm
- Powdered sugar, for dusting
Instructions:
- Prepare the Oven and Pan:
- Preheat your oven to 325°F (165°C).
- Grease a 8×8-inch (20×20 cm) baking dish and line it with parchment paper, leaving some overhang for easy removal.
- Separate the Eggs:
- Separate the eggs into yolks and whites. Place the yolks in a large mixing bowl and the whites in a separate bowl.
- Beat the Egg Whites:
- Using an electric mixer, beat the egg whites until stiff peaks form. Set aside.
- Mix the Yolks and Sugar:
- Add the granulated sugar to the bowl with the egg yolks. Beat until light and fluffy.
- Add Butter and Vanilla:
- Mix in the melted butter and vanilla extract until combined.
- Add Flour:
- Gradually add the flour to the yolk mixture, mixing until well incorporated.
- Add Milk:
- Slowly pour in the lukewarm milk, mixing until smooth. The batter will be very thin.
- Fold in the Egg Whites:
- Gently fold the beaten egg whites into the batter in three additions. The batter will be lumpy and airy.
- Bake:
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 50-60 minutes, or until the top is golden and the cake is set with a slight jiggle in the center.
- Cool and Serve:
- Allow the cake to cool in the pan for at least 3 hours.
- Once cooled, remove the cake from the pan using the parchment paper overhang and transfer to a cutting board.
- Dust the top with powdered sugar before serving.
- Slice and Enjoy:
- Cut the cake into squares and enjoy the magic layers: a custard-like base, a creamy middle, and a sponge cake top.
Tips:
- Ensure all ingredients are at room temperature for best results.
- Use a gentle hand when folding in the egg whites to maintain the airy texture.
Enjoy your delicious Magic Custard Cake!
