Magic Custard Cake -Recipe-

Ingredients

• 6 large Eggs (separated into yolks and whites, room temperature)
• 1 cup Granulated Sugar (for batter)
• 0.75 cup Unsalted Butter (melted, can use salted butter and omit added salt)
• 1 teaspoon Vanilla Paste (can substitute with 2 teaspoons vanilla extract)
• 1 cup All-Purpose Flour (plus 1 tablespoon, sifted)
• 0.25 teaspoon Salt (fine sea salt; omit if using salted butter)
• 3 cups Whole Milk (warmed 2 minutes in microwave)
• 0.25 cup Icing Sugar (for dusting, sifted)

Instructions

1. Preheat Oven

   Set the oven to 325°F (165°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 325°F

2. Separate Eggs

   Separate the six eggs, placing yolks in a large bowl and whites in a clean medium bowl.

   Time: PT5M

3. Whip Egg Whites

   Using the stand mixer with the whisk attachment, beat the egg whites on high speed until firm peaks form.

   Time: PT5M

4. Mix Yolks, Sugar, and Vanilla

   In the large bowl, combine the egg yolks, 1 cup granulated sugar, and 1 tsp vanilla paste. Beat on medium speed for 2–3 minutes until the mixture is light, fluffy, and pale in color.

   Time: PT3M

5. Add Melted Butter

   Pour the melted unsalted butter into the yolk mixture and continue beating for another 3 minutes.

   Time: PT3M

6. Incorporate Flour and Salt

   Add the sifted 1 cup flour plus 1 tbsp and 1/4 tsp salt. Mix on low speed just until the flour disappears; do not over‑mix.

   Time: PT2M

7. Add Warm Milk

   Slowly drizzle the warmed milk into the batter while the mixer runs on low. Continue until fully incorporated; the batter will look slightly curdled, which is normal.

   Time: PT2M

8. Fold in Egg Whites

   Using a silicone spatula, gently fold the beaten egg whites into the batter in three additions, turning the bowl and cutting through the center to keep as much air as possible.

   Time: PT3M

9. Transfer to Baking Dish

   Grease the 8×11‑inch baking dish lightly and pour the batter in, smoothing the top with the spatula.

   Time: PT2M

10. Bake the Cake

    Place the dish in the preheated oven and bake for 45–60 minutes, or until the top is golden brown and the cake has risen noticeably.

    Time: PT48M

    Temperature: 325°F

11. Rest the Cake

    Remove the cake from the oven and let it sit in the pan for 40–60 minutes. This allows the custard layer to set.

    Time: PT45M

12. Dust with Icing Sugar

    Sift 1/4 cup icing sugar over the warm cake using a fine mesh sieve.

    Time: PT2M

13. Slice and Serve

    Cut the cake into 8 equal squares with a sharp knife and serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

6g

Carbohydrates

45g

Fat

20g

Fiber

0.5g