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. We’ll finally find out the magic of this custard cake and find a recipe that’s foolproof and will always deliver superb results.
To pull this off, you will need a meager handful of pantry staples. 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. If you are looking for change, then instead of lemon zest add 1 teaspoon, or add a tablespoon of cocoa powder and make it chocolate, replace with gluten free flour, or make it dairy free with plant based milk and margarine.
Preheat your oven to 325 F, or 160 C and grease or line a 9 x 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 a crucial step to creating the 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.
Layer your batter into your prepared dish. Smooth the top. Place in the oven for 50 to 60 minutes, until the top is golden and set but the middle remains slightly wiggly. Refrigerate until completely cool in the pan before serving. Chill the custard in the fridge if you want it firmer, leave it out at room temp for softer, warm custard texture.
Cut the cake into squares and dust with powdered sugar, and finish. 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.