Magic Custard Cake

Magic Custard Cake

Introduction
Magic Custard Cake is a delightful and elegant dessert known for its incredible texture transformation during baking. With just one simple batter, the cake magically separates into three distinct layers: a dense custard base, a creamy middle, and a soft, sponge-like top. Lightly golden, delicately sweet, and dusted with powdered sugar, this dessert feels sophisticated yet comforting—perfect for tea time, family gatherings, or elegant occasions. Its silky texture and gentle vanilla flavor make it a pleasing treat for both adults and children.

Why It’s Called “Magic”
There is no trick—just simple kitchen science! The thin batter, enriched with eggs, milk, and butter, transforms in the oven thanks to the different densities of the ingredients. As it bakes, the custard settles at the bottom while the whipped egg whites rise and form a soft, airy layer on top. It’s a beautiful dessert that brings a sense of wonder to your table, yet it’s surprisingly easy to prepare.

Ingredients

• 4 large eggs, at room temperature

• ¾ cup (150 g) granulated sugar

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• 1 teaspoon vanilla extract

• ½ cup (115 g) unsalted butter, melted and slightly cooled

• ¾ cup (95 g) all-purpose flour

• 2 cups (500 ml) lukewarm milk

• Pinch of salt

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• Powdered sugar, for dusting

Instructions

1. Prepare the Pan and Ingredients
   Preheat the oven to 320°F (160°C). Lightly grease an 8×8-inch (20×20 cm) square baking pan, then line it with parchment paper. Make sure the milk is lukewarm and the butter has cooled slightly.

2. Separate the Eggs
   Crack the eggs and separate the whites from the yolks. Place the egg whites in a clean mixing bowl and the yolks in another.

3. Beat Egg Yolks and Sugar
   Add sugar to the yolks and whisk until pale, creamy, and slightly thick. Stir in the melted butter and vanilla extract until fully combined.

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4. Add Flour and Milk
   Sift the flour and salt into the egg yolk mixture and mix gently. Gradually pour in the lukewarm milk, mixing until smooth. The batter will be thin—almost like pancake batter.

5. Whip Egg Whites
   Using an electric mixer, whip the egg whites until they reach stiff peaks. Gently fold them into the thin batter using a spatula. Don’t overmix—some lumps of egg whites should remain floating on the surface. This helps create the layers.

6. Bake
   Pour the mixture into the prepared baking pan. Bake for 45–55 minutes, or until the top is golden and slightly firm to the touch. The center should still have a gentle wobble.

7. Cool and Slice
   Let the cake cool completely in the pan. Once set, refrigerate for at least 1 hour to help the layers firm up. Slice into neat squares and dust generously with powdered sugar before serving.

Serving Suggestions
Serve chilled or at room temperature with a light dusting of powdered sugar. It pairs beautifully with fresh berries, a scoop of vanilla ice cream, or a drizzle of caramel sauce. Perfect for afternoon tea, dessert tables, or elegant celebrations.

Conclusion
Magic Custard Cake is a simple yet enchanting dessert that brings together elegance, comfort, and visual beauty. With its three-layered texture and delicate vanilla flavor, it offers a surprising and delightful experience in every bite. Whether you’re baking for guests, family, or simply treating yourself, this magical dessert is sure to impress and become a memorable favorite.