This Magic Custard Cake while is baking it forms into three layers. A spongy one on top, a custard one in the middle and a dense layer at the …
- 1/2 cup (113g) unsalted Butter
- 2 cups (480ml) Milk
- 4 Eggs, separated
- 4 drops White Vinegar
- 1 1/4 cups (150g) Confectioner’s Sugar
- 1 Tablespoon (15ml) Water
- 1 cup (115g) Flour
1 teaspoon (5ml) Vanilla Extract
extra confectioner’s sugar for dusting
- Preheat the oven to 325°F. Lightly butter or grease a 8″x8″ baking dish.
- Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
- Whip the egg whites and vinegar to stiff peaks. Set aside.
- Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
- Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
- Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
- Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barely jiggly in the center.
- If the top browns too quickly before the minimum of 45 minutes, then cover the cake with aluminum foil and cook for the remainder of the time needed.
- Allow cake to completely cool before cutting and then dust with confectioner’s sugar.
- For faster cooling, you can place the cake in the fridge.
- Even after fully cooled, it will still be slightly jiggly because it’s a custard layer cake.