Magic Custard Cake Recipe
Ingredients
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 tablespoon water
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 3/4 cup all-purpose flour
- 2 cups whole milk, lukewarm
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish and line it with parchment paper for easy removal.
- Separate Eggs: Separate the egg yolks from the egg whites. Place the egg whites in a large mixing bowl and the egg yolks in another bowl.
- Beat Egg Yolks and Sugar: Add the granulated sugar to the egg yolks and beat with an electric mixer until the mixture is light and fluffy. Add the tablespoon of water and continue to beat.
- Add Butter and Flour: Gradually add the melted butter to the egg yolk mixture, mixing until well combined. Then, slowly add the flour and mix until fully incorporated.
- Incorporate Milk and Vanilla: Slowly add the lukewarm milk and vanilla extract to the egg yolk mixture, mixing on low speed until smooth. The batter will be very liquid.
- Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter using a spatula. It’s okay if there are some lumps; do not overmix.
- Bake: Pour the batter into the prepared baking dish. Bake for 50-60 minutes, or until the top is golden brown and the cake is set but still slightly jiggly in the center.
- Cool: Allow the cake to cool completely in the baking dish. Once cooled, refrigerate for at least 2 hours to set fully.
- Serve: Remove the cake from the dish using the parchment paper. Cut into squares and dust with powdered sugar before serving.
Enjoy your delicious Magic Custard Cake!