Magic Custard Cake

OLYMPUS DIGITAL CAMERA

I first saw the magic cake on pinterest, recipe courtesy from Jo Cooks.

My husband Jeff is a huge fan of custard pudding, so I knew I had to try this cake out as soon as I saw it. There are two things I did differently: First, I used 1&1/2 teaspoons of vanilla bean paste instead of 1 teaspoon of vanilla extract. Second, I baked the cake in a 9″x9″ dish instead of an 8″x8″ one. (Believe it or not, but I am a food blogger who does not own a pan of that size)!

Jeff and I both enjoyed the cake. I think it could have used even more vanilla extract though, as it was almost bordering on the bland side of the line. Also, I need (or my husband needs, hint, hint) to buy an 8″ x 8″ baking pan so that the layers are more pronounced. Even still, I will be keeping this recipe handy for another time. It would be perfect comfort food on a chilly day or while recovering from a cold.

Magic Custard Cake
 
Prep time
Cook time
Total time
 
Magic Custard Cake
Serves: 9
Ingredients
  • 4 large eggs, separated
  • ½ cup + 2 Tbsp. white sugar
  • 1 stick salted butter, melted
  • 1 Tbsp. water
  • 2 tsp. vanilla bean paste
  • ¾ cup all-purpose flour
  • 2 cups whole milk, warmed
  • powdered sugar for dusting (about ½ cup)
Instructions
  1. Preheat oven to 325 degrees. Grease and flour an 8x8 inch casserole dish.
  2. Beat the egg whites until stiff. Set aside.
  3. In a large bowl or a stand mixer, beat the egg yolks and sugar with the wire whisk attachment on high speed for 1 minute. Mixture should be light yellow and fluffy.
  4. Add the butter, tablespoon of water, and vanilla bean paste. Beat on low speed for one minute.
  5. Add the flour and beat on low speed until incorporated.
  6. Heat the milk to warm, (about 90 seconds on high power in the microwave). Slowly add the milk to the bowl, beating on low speed continuously.
  7. Add the egg whites in three additions, beating on low speed until lumps disappear.
  8. Scrape batter into prepared casserole dish. Bake for 60+ minutes or until top is lightly golden.
  9. After cake has cooled, dust with powdered sugar.
Notes
Yield: 9 servings, about 270 calories per serving

Pin ItFollow Me on Pinterest

Speak Your Mind

Rate this recipe: