Prep Time: 15 mins | Cook Time: 45 mins | Yield: 10 slices
I am enjoying this melt-in-your-mouth dessert. I’ve already made this vanilla magic custard cake twice this week. I made one for my family and the other one I gifted to my colleague for her birthday. It is no doubt why this tripled layer cake is never a miss because not only that this is super delicious but easy to whip up using only ingredients we already have! This is the ultimate melt-in-your-mouth treat – very light, fluffy, and dense on the bottom.
Ingredients
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1/2 cup unsalted butter, melted and slightly cooled
4 eggs, separated
1 and 1/4 cup (150 g.) powdered sugar
2 teaspoons vanilla extract
1 cup (115 g.) flour
powdered sugar for dusting
2 cups milk-lukewarm
1 tablespoon water
TO MAKE THE VANILLA MAGIC CUSTARD CAKE
Step 1: Ready the oven and preheat it to 325 degrees. Prepare an 8 x 8-inch baking dish. Lightly grease and set aside.
Step 2: Whisk the egg whites until stiff peaks form and set aside.
Step 3: Beat the egg yolks and powdered sugar for a few minutes or until pale yellow.
Step 4: Mix the melted butter and 2 tbsp water for about 2 minutes or until completely blended. Then, stir in the flour until evenly mixed. Now, slowly add in the egg whites around 1/3 at a time, stirring constantly until well combined.
Step 5: Pour the batter into the prepared pan and place it in the preheated oven. Bake until the cake is hardly jiggly in the centre. This takes about 40 to 60 minutes, depending on your oven. I recommend starting checking the cake after 40 minutes. If the top of the cake browns quickly, cover the cake with aluminium foil in the first 40 minutes of baking.
Step 6: When done, take the cake out of the oven and allow it to cool fully. Then, dust the cake with powdered sugar.
Step 7: Slice and serve. Enjoy!
Nutrition Facts:
Serving Size: 1 slice, Serves: 10
Amount Per Serving: Calories 224, Total Fat 11.8g 15%, Cholesterol 98.8mg 33%, Sodium 67.5mg 3%, Total Carbohydrate 25.1g 9%, Sugars 14.9g , Protein 4.2g 8%, Vitamin A15%, Vitamin C0%
Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 4 eggs, separated
- 1 and 1/4 cup (150 g.) powdered sugar
- 2 teaspoons vanilla extract
- 1 cup (115 g.) flour
- powdered sugar for dusting
- 2 cups milk-lukewarm
- 1 tablespoon water
Instructions
Step 1: Ready the oven and preheat it to 325 degrees. Prepare an 8 x 8-inch baking dish. Lightly grease and set aside.
Step 2: Whisk the egg whites until stiff peaks form and set aside.
Step 3: Beat the egg yolks and powdered sugar for a few minutes or until pale yellow.
Step 4: Mix the melted butter and 2 tbsp water for about 2 minutes or until completely blended. Then, stir in the flour until evenly mixed. Now, slowly add in the egg whites around 1/3 at a time, stirring constantly until well combined.
Step 5: Pour the batter into the prepared pan and place it in the preheated oven. Bake until the cake is hardly jiggly in the centre. This takes about 40 to 60 minutes, depending on your oven. I recommend starting checking the cake after 40 minutes. If the top of the cake browns quickly, cover the cake with aluminium foil in the first 40 minutes of baking.
Step 6: When done, take the cake out of the oven and allow it to cool fully. Then, dust the cake with powdered sugar.
Step 7: Slice and serve. Enjoy!
