Description
Delectable vanilla magic custard cake whisks bakers into a world of sweet, layered wonder. Creamy, silky textures meld effortlessly, promising a dessert that will enchant you with its delightful complexity and irresistible charm.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 120 ml milk
- 120 ml heavy cream
- 1 cup (120 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 g) unsalted butter
Flavoring Ingredients:
- 2 tsp vanilla extract
- 1/4 tsp salt
Dusting/Topping:
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 325°F (165°C) and prepare an 8×8-inch baking pan by lining it with parchment paper, allowing slight overhang for easy removal.
- Separate egg whites and yolks into two distinct mixing bowls, ensuring no yolk contaminates the whites.
- Whisk egg yolks with granulated sugar until the mixture transforms into a pale, creamy consistency.
- Incorporate melted butter and vanilla extract into the yolk mixture, blending until smooth and uniform.
- Gently fold in flour and salt, mixing until just combined without overmixing.
- Gradually pour in milk and heavy cream, stirring continuously to create a silky, liquid batter.
- Using an electric mixer, whip egg whites until stiff, glossy peaks form, creating a meringue-like texture.
- Delicately fold the whipped egg whites into the batter using a spatula, maintaining as much air as possible.
- Pour the entire mixture into the prepared baking pan, ensuring even distribution.
- Bake for 45-50 minutes, or until the top turns golden brown and the cake jiggles slightly when gently shaken.
- Remove from oven and allow to cool completely at room temperature for approximately 1 hour.
- Once cooled, lift the cake out using parchment paper edges and dust generously with powdered sugar.
- Slice into squares and serve at room temperature, revealing the cake’s magical layered texture.
Notes
- Separate eggs with cold hands to prevent yolk breakage and ensure clean separation.
- Use room temperature ingredients for smoother batter and better ingredient integration.
- Whip egg whites in a clean, grease-free bowl to achieve maximum volume and stability.
- Fold egg whites gently using a bottom-to-top motion to preserve delicate air bubbles and maintain the cake’s signature soft, custardy texture.
- Check cake doneness by gently shaking the pan; a slight jiggle indicates perfect custard consistency.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Store leftovers in refrigerator, covered, for up to 3 days; bring to room temperature before serving for best taste and texture.
- Enhance flavor by adding a splash of bourbon or rum to the batter for an adult twist.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 185
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 75 mg