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Vanilla Magic Custard Cake Recipe

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Vanilla Magic Custard Cake transforms one thin batter into three magical layers a fudgy bottom, creamy custard center, and fluffy vanilla sponge top. This viral sensation requires patience during slow baking but delivers otherworldly texture perfect for elegant dessert lovers.

Ingredients

Scale
  • 4 large eggs, separated (room temperature)
  • ½ cup (1 stick) unsalted butter, melted & cooled
  • 2 cups whole milk, lukewarm
  • 1¼ cups (150g) powdered sugar
  • 1 cup (115g) all-purpose flour
  • 2 tsp vanilla extract
  • 1 tbsp water
  • ¼ tsp salt
  • Powdered sugar for dusting

Instructions

  • 1. Preheat oven to 325°F. Grease 8×8-inch baking dish and line with parchment, creating handles.
  • 2. Beat egg whites with salt to stiff peaks (3-4 minutes). Set aside.
  • 3. In separate bowl, beat egg yolks and powdered sugar 2 minutes until pale. Add melted butter and water; mix 2 minutes.
  • 4. Sift flour over batter; mix on low until incorporated. Gradually pour in lukewarm milk and vanilla while mixing until smooth (batter very thin).
  • 5. Fold in egg whites ⅓ at a time using spatula. Pour into prepared pan (batter like heavy cream).
  • 6. Bake 40-60 minutes. Top barely jiggles when shaken (center firm but wobbly). If browning too fast, tent with foil after 40 minutes.
  • 7. Cool completely in pan on wire rack (3+ hours). Cake sinks and firms. Chill if desired. Dust with powdered sugar before slicing.

Notes

  • Room temp ingredients + lukewarm milk = perfect layer separation.
  • Thin batter normal resists urge to add flour.
  • Slow baking creates distinct layers; rushing ruins magic.
  • Cooling firms custard layer; cutting too soon = messy.
  • Store refrigerated up to 3 days. Flavor improves day 2.

Nutrition

Keywords: vanilla magic custard cake, three layer custard cake, magic cake recipe

Find it online: https://dishfoody.com/vanilla-magic-custard-cake-recipe/