Magic Custard Cake is a kind of dessert that will always surprise or please you when it’s made. Its ingredients come from the low side and the procedure is straightforward: minimal ingredients and a separated out, mouthwatering three layer formation of a dense custard base, a creamy intermediary and a fluffy top sponge.
This culinary coincidence is not only for taste buds, but also a gastronomic miracle for the world of baking. Discover a foolproof recipe to approach in such a way as to ensure perfect results every time and uncover the magic behind this custard cake.
With just a handful of pantry staples, you will be able to create this showstopping dessert. The first item is four large eggs, at room temperature; 1¼ cups granulated sugar; and ½ cup melted unsalted butter. And more than that, you’ll also be needing 1 cup of all purpose flour, 2 cups of lukewarm milk, 1 teaspoon of vanilla extract and a pinch of salt.
To change it up for some who simply wish to mix things up one can add a teaspoon of lemon zest for a citrusy twist, stir in a tablespoon of cocoa for a chocolate variation or substitute with gluten free flour or go dairy free with plant based milk and margarine.
Place your oven on 325°F (160°C) and grease or line a 9×9 inch baking dish. Carefully separate the eggs and add yolks to one and whites to another bowl. Place the yolks in a bowl and beat them with the sugar and vanilla extract until it is pale and creamy. Melt the butter and add it to blender, blending it until smooth. Mix the flour gradually and slowly pour the lukewarm milk. This step is very gentle so that the batter does not curdle and becomes silky.
Then whisk the egg white with the pinch of salt till the peaks are stiff. This is an absolutely vital step; what gives this dish its signature fluffy top. Folding the whipped whites in three batches into the batter very gently. It will be thin and slightly lumpy, which is exactly how it should be.
Thoroughly coat your dish with oil; pour the batter into the dish and spread the top. Bakery for 50 to 60 minutes or until the top is golden brown and set with center still a little jelly. Refrigerate until completely cool in the pan before serving. If you want a firmer custard chill it in the fridge; if you want a soft, warm custard texture chill it at room temperature.
Sprinkle the powdered sugar on the cake after cutting the cake into squares. Magic Custard Cake is a comfort, elegance, and even a tiny bit of culinary wonder, whether it’s for a party or a night for one.
