Indulge in the enchanting layers of Vanilla Magic Custard Cake, where the velvety richness of melted butter meets the smooth creaminess of warm milk, the gentle sweetness of powdered sugar, and the captivating aroma of vanilla. It’s more than just a cake – it’s pure magic!
INGREDIENTS
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 2 cups milk, warmed to lukewarm
- 1 1/4 cups (150 g) confectioners’ sugar, sifted
- 4 eggs, separated into yolks and whites
- 1 tablespoon purified water
- 1 cup (115 g) all-purpose flour, sifted
- 2 teaspoons pure vanilla extract
- Confectioners’ sugar, for garnish
INSTRUCTIONS
- Preheat and Prepare
Preheat your oven to 325°F (163°C). Lightly grease an 8×8-inch baking dish with non-stick spray and set it aside. - Whip Egg Whites
In a clean bowl, whisk the egg whites until stiff peaks form. Set aside. - Mix Yolks and Sugar
In a separate bowl, beat the egg yolks and sifted confectioners’ sugar together until the mixture turns pale yellow. - Add Butter and Water
Gradually mix in the melted butter and purified water, blending for about 2 minutes until fully incorporated. - Combine Flour
Sift the all-purpose flour into the mixture, stirring until smooth and free of lumps. - Incorporate Milk and Vanilla
Slowly add the lukewarm milk and vanilla extract, mixing continuously until the batter is uniform. - Fold in Egg Whites
Gently fold the whipped egg whites into the batter in three portions, being careful not to deflate them. - Pour and Bake
Pour the batter into the prepared baking dish and bake for 40–60 minutes, depending on your oven. Begin checking at the 40-minute mark. If the top browns too quickly, cover with aluminum foil. - Cool and Garnish
Once baked, remove the cake from the oven and allow it to cool to room temperature. Dust with confectioners’ sugar before serving for a simple, elegant finish.
