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Vanilla Magic Custard Cake

A magical dessert where one simple batter separates into three distinct layers during baking: a dense base, a creamy custard center, and a fluffy sponge top.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 squares
Course: Dessert
Cuisine: European, French
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 4 eggs separated, room temperature
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 2 cups milk lukewarm
  • 1 tbsp water
Topping
  • 2 tbsp powdered sugar for dusting

Equipment

  • 8x8 Baking Pan
  • Electric mixer
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 325°F (160°C). Grease an 8x8 inch baking pan and line with parchment paper.
  2. Separate the eggs. In a large bowl, beat the egg yolks and sugar until pale yellow and creamy.
  3. Add the melted butter and vanilla extract to the yolks, beating until combined.
  4. Mix in the flour until evenly incorporated.
  5. Slowly pour in the lukewarm milk and water while beating on low speed until smooth.
  6. In a separate clean bowl, whip the egg whites until stiff peaks form.
  7. Gently fold the egg whites into the batter in three batches. Do not overmix; leave some white lumps floating.
  8. Pour the batter into the prepared pan. Bake for 45-60 minutes, until the top is golden and the center jiggles slightly when shaken.
  9. Cool completely in the pan, then refrigerate for at least 3 hours before dusting with powdered sugar and slicing.

Notes

The milk must be lukewarm to prevent the butter from hardening. Chill thoroughly before serving for clean slices.