Description
Whimsical vanilla magic custard cake creates layers of delightful textures through a simple batter that magically separates during baking. French-inspired dessert delivers three distinct layers with minimal effort, promising sweet satisfaction for home bakers seeking a unique treat.
Ingredients
Scale
- 4 eggs, separated
- 1 cup (115 g / 4 oz) all-purpose flour
- ½ cup (113 g / 4 oz) unsalted butter
- 2 cups (473 ml / 16 fl oz) milk
- 1 ¼ cups (150 g / 5.3 oz) confectioners’ sugar
- 2 tsps pure vanilla extract
- 1 tbsp purified water
- Confectioners’ sugar (for garnish)
Instructions
- Preparation: Position oven rack centrally and heat to 325°F. Coat an 8-inch square baking dish thoroughly with non-stick spray, ensuring complete coverage.
- Egg Whites: Whip egg whites in a pristine bowl using an electric mixer until stiff, glossy peaks form, creating a voluminous meringue-like texture.
- Yolk Mixture: Cream egg yolks with confectioners’ sugar until the blend transforms into a pale, silky consistency. Introduce melted butter and water, whisking vigorously for two minutes to achieve complete integration.
- Batter Development: Sift flour into the mixture, stirring meticulously to eliminate potential lumps. Stream lukewarm milk and vanilla extract while continuously whisking to maintain a smooth, homogeneous texture.
- Final Incorporation: Gently fold whipped egg whites into the batter in three careful additions, preserving the airiness while ensuring complete blending. Transfer the gossamer-like mixture to the prepared baking dish, spreading evenly with a spatula.
- Baking Process: Slide the dish into the preheated oven and bake for 45-55 minutes. Monitor closely after 40 minutes, tenting with aluminum foil if the surface browns too rapidly.
- Cooling and Presentation: Allow the cake to cool completely at room temperature for 1-2 hours. Finish by dusting the surface delicately with confectioners’ sugar, creating an elegant, cloud-like appearance before serving.
Notes
- Master Egg Separation: Cold eggs separate more easily, so remove them from the refrigerator 30 minutes before starting to ensure clean, precise egg white and yolk division.
- Whip with Precision: Beat egg whites until stiff peaks hold their shape without falling – this creates the magical layered texture crucial for the custard cake’s unique structure.
- Temperature Matters: Use lukewarm milk to prevent ingredient shock and ensure smooth batter integration, which helps achieve the signature silky custard consistency.
- Gentle Folding Technique: Incorporate whipped egg whites delicately using a figure-eight motion to preserve air bubbles, preventing deflation and maintaining the cake’s signature light, custardy layers.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 162
- Sugar: 12g
- Sodium: 116mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg