This is a dessert that could be perfect for a potluck or a party. One batter, three layers of Heaven! It is easy to make, because all the magic happens in the oven during the baking process, when the batter separates in three layers of goodness. Vanilla Magic Custard Cake Recipe is the bomb!
I love magic cakes! If you never had this cake before, you don’t know what you missed!
A Magic Cake is a cake made with very simple ingredients, like eggs, sugar, butter, milk and flour. So, what’s so magic about that, you might ask.
It might not be anything magic about the ingredients, but the magic happens in the oven during baking.
The batter of the cake is very liquid, so it divides into three layers by itself, each with its own texture and flavor.
I know! I was skeptic too until I actually baked the cake and cut it. Bam! One batter, three layers of Heaven! The process is simple and I will explain it to you in detail.
The base of the cake is a dense, moist cake. A light and delicate cream forms in the middle, like a custard, while the top of the cake is a lovely light Genoise sponge.
How is this even possible? Chemistry, my friends, chemistry!
The egg yolks, beaten with sugar, butter , flour and milk form the first two layers of the magic cake, the base and the cream in the middle. The slow cooking at 325F allows the bottom of the cake to cook like a cake without cooking the upper part.
The beaten egg whites form the Genoise sponge layer. They do not blend with the milk and remain floating on top of the cake!
Isn’t that awesome? The whole idea is that you can put together a cake in few hours without breaking a sweat, especially if you have a mixer to do the eggs beating for you.
HOW TO MAKE THE VANILLA MAGIC CUSTARD CAKE:
First of all, I used my KitchenAid mixer to combine the ingredients, because it was easy, but you can do it with a regular mixer or by hand also.
Preheat the oven to 350F/180C.
Separate the eggs. Cream together the yolks and the powder sugar until the mixture gets lighter in color.
Add slowly the butter and keep mixing. The butter has to be melted, but cool.
When the butter incorporated, add slowly the milk.
Keep mixing while you add the flour and the vanilla. Set aside.
Separately, beat the egg whites with a pinch of salt until stiff.
Pour the egg whites over the batter and fold them in slowly to incorporate them into the mixture. Use a whisk for this step.
Do not be afraid if the batter will look very thin.
This is how it should be, with chunks of egg whites floating in the batter.
Butter and flour a 9x13inch baking dish.
Pour the batter into the baking dish.
Bake at 325F for 50 minutes.
The batter separates into three layers and you will end up with a golden brown cake layer on top, a creamy custard in the middle and another delicious soft custard as a base of the cake.
When it comes out of the oven it will wobble slightly. Let it cool completely, then put it in the refrigerator for at least 2 hours.
It is better if the cake sits in the fridge overnight, so it sets completely. Dust the cake with powder sugar and serve.
See the layers? MAGIC! And wait until you try it! DELICIOUS! You cannot be on a diet when you have this one! Why?
Because you will not be able to stop eating after the first piece!
NOTE: Make sure you don’t wait to make this cake until the last minute before the guests are coming!
For this one, you will need to be patient! It will also taste better after few hours in the refrigerator, as the ingredients will have time to get friendly with each other!
- 9 large eggs separated(room temperature)
- 4 cups/1liter whole milk(luke warm)
- 2 cups all purpose flour
- 1 cup melted butter but cool
- 2 cups powder sugar
- 2 teaspoons vanilla flavor
- pinch of salt
Preheat the oven to 350F(180C).
Separate the eggs.
In a stand up mixer, cream together the yolks with the powder sugar.
Add slowly the melted butter and keep mixing. When the butter is incorporated, add the milk.
Keep mixing while you add the flour spoon by spoon and the vanilla. Set aside.
Separately, beat the egg whites with a pinch of salt until stiff. Pour the egg whites over the batter and fold them slowly to incorporate the egg whites into the mixture. The batter will be thin but this is normal.
Lightly butter and flour a 9x13 baking dish.
Pour the batter into the dish and bake 10 minutes at 350F then reduce the heat to 325F and bake for another 50 minutes.
Let it cool completely then put it in the refrigerator for few hours. It is better if the cake sits in the refrigerator overnight to set completely.
Sprinkle the cake with powder sugar and serve.
Amount Per Serving:Calories: 385 Total Fat: 21.2g Saturated Fat: 12g Cholesterol: 180mg Sodium: 238mg Carbohydrates: 39.6g Fiber: 0.6g Sugar: 24g Protein: 9.4g