Magic Custard Cake (魔术卡士垯蛋糕) **

Ingredients

• 200 g Icing Sugar (fine powdered sugar, sifted)
• 4 large Egg Yolks (room temperature)
• 100 g Unsalted Butter (softened, cut into cubes)
• 60 ml Water (room temperature)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 200 g Plain Flour (all‑purpose flour, sifted)
• 0.25 tsp Salt (fine sea salt)
• 250 ml Full‑Fat Milk (whole milk, room temperature)
• 4 large Egg Whites (room temperature)
• 100 g Castor Sugar (fine granulated sugar)

Instructions

1. Prepare Ingredients

   Separate the eggs, placing yolks in one bowl and whites in another. Measure all dry ingredients and have butter softened.

   Time: PT5M

2. Mix Egg Yolks and Icing Sugar

   Using the electric mixer on low speed, whisk the egg yolks with the icing sugar until the mixture turns pale and fluffy, then increase to medium speed for another minute.

   Time: PT5M

3. Add Butter, Water, and Vanilla

   Add the softened butter, water, and vanilla extract to the yolk‑sugar mixture. Whisk until thoroughly combined and the butter is fully incorporated.

   Time: PT3M

4. Incorporate Dry Ingredients and Milk

   Sift the plain flour and add the salt. Pour the flour mixture into the bowl, then add the full‑fat milk. Mix on low speed until the batter is smooth and without lumps.

   Time: PT5M

5. Whisk Egg Whites to Stiff Peaks

   Using a clean bowl and clean beaters, whisk the egg whites on high speed. When foamy, gradually add the castor sugar. Continue whisking until the meringue reaches stiff‑peak stage—peaks should stand straight when the whisk is lifted.

   Time: PT10M

6. Fold Meringue into Batter

   Gently add the meringue to the batter in two portions. Using a spatula, break up any large foam pockets, then fold the mixture until just combined. The batter will look slightly uneven—that’s correct. Scrape down the sides and continue folding until no visible lumps remain.

   Time: PT5M

7. Bake the Cake Layers

   Preheat the oven to 350°F (180°C). Divide the batter evenly among three greased and parchment‑lined 8‑inch round cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.

   Time: PT30M

   Temperature: 350°F

8. Cool and Slice

   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack. Once completely cool, use a long serrated knife to slice each cake horizontally into three even layers, yielding nine thin layers total.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

0.5 g