Vanilla Magic Custard Cake
A delightful one-batter wonder that magically separates into three layers: a fluffy sponge top, a silky custard middle, and a soft base. Elegant, nostalgic, and perfect for any occasion.
Ingredients
- ½ cup unsalted butter, melted slightly cooled
- 2 cups milk lukewarm, whole milk preferred
- 1 cup powdered sugar
- 4 large eggs separated
- 1 tablespoon water
- 1 cup all-purpose flour
- 2 teaspoons pure vanilla extract
- powdered sugar for dusting
Instructions
- Preheat oven to 325°F (163°C). Lightly grease an 8×8-inch baking dish.
- In a clean bowl, beat egg whites until stiff peaks form. Set aside.
- In a separate bowl, beat egg yolks and powdered sugar until pale yellow and thick.
- Mix in melted butter and water until smooth.
- Whisk in the flour until fully combined and lump-free.
- Gradually whisk in lukewarm milk and vanilla extract. Batter will be thin.
- Gently fold in egg whites in three additions. Some small clumps are fine.
- Pour batter into prepared dish and bake 40–60 minutes, until top is golden but center still jiggles slightly. Tent with foil if browning too quickly.
- Cool completely in the pan. Dust with powdered sugar before slicing and serving.
Notes
For variations, add lemon zest, cocoa powder, or swirl in berry jam before baking. The cake can be made a day ahead and refrigerated—it's even better chilled. Store covered in the fridge up to 3 days. Dust with fresh powdered sugar before serving. Freezing is not recommended due to the custard texture.
Nutrition
Calories: 210kcalCarbohydrates: 27gProtein: 5gFat: 9gSaturated Fat: 5gCholesterol: 115mgSodium: 70mgPotassium: 90mgSugar: 22gVitamin A: 300IUCalcium: 80mgIron: 0.8mg
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