馃嵃 Magic Custard Cake
A wonderfully soft and creamy dessert made from simple ingredients. The magic happens in the oven: the batter separates into three delicious layers—a delicate cake layer, a smooth custard center, and a slightly firmer bottom layer.
馃摑 Ingredients
- 4 large eggs, separated
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and cooled
- 2 cups milk, lukewarm
- ¾ cup all-purpose flour
- 2 teaspoons vanilla extract
- 1 tablespoon water
- A pinch of salt
- Powdered sugar, for dusting
馃懇馃嵆 Instructions
- Prepare the oven: Preheat your oven to 325°F (160°C). Grease an 8-inch square baking pan and line it with parchment paper.
- Whip the egg whites: Beat the egg whites until stiff peaks form. Set aside.
- Make the batter: In another bowl, beat the egg yolks with the sugar until light and creamy. Add the melted butter, vanilla, and water, mixing well.
- Add the flour: Gradually mix in the flour until smooth.
- Add the milk: Slowly pour in the lukewarm milk while continuing to mix. The batter will be quite thin—this is normal.
- Fold in the egg whites: Gently fold the whipped egg whites into the batter. Don't completely blend them; a few floating pieces are perfectly fine.
- Bake: Pour the batter into the prepared pan and bake for approximately 50–60 minutes, or until the top is golden and the center has a slight jiggle.
- Cool completely: Allow the cake to cool in the pan. For the best texture, refrigerate it for at least 2 hours before slicing.
- Serve: Dust generously with powdered sugar and cut into squares.
✨ The Magic
Don't worry if the batter looks unusually thin before baking. That's exactly what you want. During baking, the ingredients naturally separate and create the cake's characteristic three-layer texture.
Tip: For clean slices, chill the cake thoroughly and use a sharp knife. It tastes especially delicious cold with fresh berries or a light dusting of powdered sugar.
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