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Vanilla Magic Custard Cake

Vanilla Magic Custard Cake
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Vanilla Magic Custard Cake is a cozy, dreamy dessert that magically separates into three distinct layers during baking: a light sponge top, creamy custard middle, and soft base. With simple ingredients and easy steps, this elegant cake combines subtle vanilla sweetness with a silky texture, perfect for impressing guests or enjoying as a comforting treat.

Ingredients

Scale

Main Ingredients

  • 2 1/2 cups whole milk
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 3/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Instructions

  1. Prepare your baking dish and ingredients: Preheat your oven to 325°F (160°C). Lightly grease a square 8×8 inch baking dish and line the bottom with parchment paper. Separate the eggs carefully into two large bowls, placing yolks in one and whites in another, ensuring no yolk contaminates the whites to achieve perfect meringue.
  2. Whisk the egg yolks and sugar: Using a hand or stand mixer, beat the egg yolks together with half the sugar until the mixture becomes pale and creamy. Gradually incorporate the vanilla extract and melted butter for rich flavor and texture.
  3. Combine dry ingredients and milk: Sift the flour, baking powder, and salt into the egg yolk mixture. Alternate adding the milk and dry ingredients gradually, whisking gently to create a smooth batter without lumps.
  4. Make the meringue: In the separate bowl with egg whites, gradually beat in the remaining sugar while whipping until stiff peaks form. This fluffy meringue is essential for the top layer and overall custard texture.
  5. Fold meringue into batter: Gently fold one-third of the meringue into the batter to lighten it. Carefully fold in the remaining meringue in batches, preserving as much air as possible to maintain the cake’s magical texture.
  6. Bake and watch the magic unfold: Pour the batter into your prepared pan, smoothing the surface. Bake for 50-60 minutes until the top is golden and a knife inserted comes out clean. Allow to cool at room temperature—the distinct custard layer forms and sets as it cools.

Notes

  • Use the freshest eggs possible for better volume and custard separation.
  • Fold the meringue slowly and gently to avoid deflating the batter and losing delicate texture.
  • Ensure all ingredients are at room temperature for even blending.
  • Maintain a moderate oven temperature to prevent cracking or drying out the cake.
  • Allow the cake to cool fully so the custard layers solidify perfectly.

Nutrition

Keywords: vanilla custard cake, magic cake, layered custard cake, airy cake, creamy custard dessert, easy custard cake

Find it online: https://withnora.com/vanilla-magic-custard-cake/